Chicken Catchatory-Ravioli Stew

Recipe Ingredients

3		Garlic cloves
2 tablespoons	30ml	Extra-virgin olive oil
2 sections		Fresh rosemary leaves
2 sections		Fresh thyme leaves
1 cup	237ml	Pre-sliced fresh mushrooms
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Stewed tomatoes with peppers, onions and
		Celery - (15 oz)
2		Roasted red peppers - drained
1 cup	237ml	Tomato sauce
1		Chopped frozen spinach - thawed, drained
6 cups	1422ml	Chicken broth
1		Chicken breast tenders - (3/4 to 1 lb)
1 lb	454g / 16oz	Fresh ravioli - any flavor
1 cup	198g / 7oz	Grated Parmigiano-Reggiano or Romano - to pass at table
		Crusty Italian bread or rolls - to pass at table

Recipe Instructions

Heat a big soup pot over medium-high heat.

Whack the garlic with a fist or the palm of your hand. Separate the skins from the smashed garlic and throw just the skins away into the garbage bowl. Whack the 3 cloves of garlic with the bottom of a small saucepan. Add extra-virgin olive oil, 2 turns of the pan, to the soup pot. Throw in the garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall off the stems and give a delicious and really cool flavor to your special stew. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.

Next, open the can of tomatoes and pour into the soup pot. Use a sharp, small knife to chop the red roasted bell peppers into bite-size pieces. Add the chopped up roasted red peppers to the tomatoes and stir. Squeeze as much liquid as possible out of the spinach. Add spinach, tomato sauce and chicken broth to the pot. Stir until the spinach is all broken up in the broth. Cover the soup and raise the heat to high.

Cut up the chicken on a separate cutting board from the one you cut up the vegetables on. Cut the chicken tenders into 1-inch pieces across and add them to the stew. Wash up right away with lots of soap and hot water so that the raw chicken doesn't get on anything else in the kitchen or any other food.

When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. Turn off the heat and let the stew cool down a little bit. Serve up the stew and pass cheese and bread at the table to go with it.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E34) - from the TV FOOD NETWORK

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