Chicken And Sweet Pepper Soup With Mini-Ravioli

Recipe Ingredients

1 1/2 tablespoons	22ml	Extra-virgin olive oil
1/2 lb	227g / 8oz	Skinless boneless chicken breasts - cut into 3/4" cubes
2 cups	474ml	Frozen pepper stir-fry (red, green and
		Yellow bell peppers and onions) - (8 oz)
1		Chicken broth - (14 1/2 oz)
4 1/2 oz	127g	Fresh cheese mini-ravioli - (1/2 pkg)
1		Roasted red peppers - (6 oz)
2 tablespoons	30ml	Chopped fresh basil
		(or 3/4 tspn dried basil)

Recipe Instructions

In a large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and frozen vegetables and cook, tossing, until chicken is white on outside and vegetables are thawed, 2 to 3 minutes.

Pour chicken broth over chicken and vegetables. Bring to a boil, add ravioli and cook, stirring gently, until ravioli are just tender, 4 to 5 minutes.

Meanwhile, drain roasted peppers and puree in a food processor or blender.

Stir basil into soup. Ladle into bowls, dividing ravioli evenly and spoon a dollop of roasted pepper puree on top.

This recipe yields 4 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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