Chicken Catch-a-tory Ravioli Stew Rachael Ray

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 garlic cloves, skins on
• 2 tablespoons extra virgin olive oil (evoo, twice around the pan in a slow stream)
• 2 stalks fresh rosemary
• 2 stalks fresh thyme
• 1 cup presliced fresh mushrooms, about 1/3 pound (have gh slice for you)
• salt & freshly ground black pepper, to taste
• 1 (24 ounce) can tomatoes
• 2 roasted red peppers, from a jars, drained
• 1 cup tomato sauce
• 1 (8 ounce) package frozen spinach
• 6 cups chicken broth
• 3/4-1 lb chicken breast tenders (1 package)
• 1 lb fresh ravioli, any flavor
• 1 cup grated parmesan cheese, parmigiano reggiano or 1 cup romano cheese, to pass at table
• 4 crusty italian bread or 4 rolls

Recipe

• 1 have your gh heat a medium soup pot over medium-high heat.
• 2 place 3 cloves of garlic on a cutting board and whack each clove with a small heavy frying pan.
• 3 pick out the skins and chuck them in your garbage bowl.
• 4 have the gh add evoo, 2 turns of the pan, to the soup pot.
• 5 throw in the smashed garlic and 2 stems each of the rosemary and fresh thyme herbs. the leaves will fall of the stems and give a delicious flavor to your special stew.
• 6 add the mushrooms, too, and help stir as the mushrooms cook 3 to 5 minutes.
• 7 season the 'shrooms up with salt and pepper as they're cooking.
• 8 next, you or your gh can open the can of stewed tomatoes and add them to the pot.
• 9 use a sharp, small knife to chop the roasted red bell peppers.
• 10 keep your fingers on the hand holding the peppers curled under so you don't chop off a whole finger!
• 11 you just want to cut up those peppers into pieces as big as your mouth; that's what they call bite-size.
• 12 add the chopped-up roasted red peppers and add 1 cup tomato sauce to the soup pot.
• 13 put defrosted chopped spinach into a kitchen towel.
• 14 gather towel up and twist it to get the water out of the spinach.
• 15 squeeze the spinach over your garbage bowl until it stops dripping.
• 16 separate spinach with your fingers and add it to the soup.
• 17 pour in chicken broth and stir the stew really slowly or it will slosh out of your pot!
• 18 have the gh cover the soup and raise the heat to high.
• 19 have the gh cut up the chicken for you on a separate plastic cutting board from the one you cut up the vegetables on.
• 20 cut the chicken tenders into 1-inch pieces and add them to the stew.
• 21 tell the gh to go wash up right away with lots of soap and hot water -- including the board -- so that the raw chicken doesn't get on anything else in the kitchen or any other food.
• 22 if you touched the raw chicken, you should wash up, too.
• 23 when the stew comes up to a boil again, add the ravioli and leave the lid off.
• 24 cook stew until the ravioli is almost done, about 5 minutes.
• 25 turn off the heat and let the stew cool down a little bit.
• 26 have your gh serve up the stew and pass cheese and bread at the table to go with it.