Chicken Catch-a-tory Ravioli Stew
Makes 4 servings
- 3 cloves garlic, skins on
- 2 tablespoons extra virgin olive oil (evoo) (twice around the pan in a slow stream)
- 2 stems fresh rosemary
- 2 stems fresh thyme
- 1 cup presliced fresh mushrooms, about 1/3 pound (have GH slice for you)
- Salt and freshly ground black pepper, to taste
- 1 can stewed tomatoes with peppers, onions, and celery (15 ounces)
- 2 roasted red peppers from a jar, drained
- 1 cup tomato sauce
- 1 package chopped frozen spinach, defrosted in microwave and drained (10 ounces)
- 6 cups chicken broth
- 3/4 to 1 pound chicken breast tenders (1 package)
- 1 pound fresh ravioli, any flavor
- 1 cup grated parmesan, parmigiano reggiano, or romano cheese, to pass at table
- Crusty Italian bread or rolls, to pass at table
Have your GH heat a medium soup pot over medium-high heat.
Place 3 cloves of garlic on a cutting board and WHACK each clove with a small heavy frying pan. Pick out the skins and chuck them in your garbage bowl. Have the GH add evoo, 2 turns of the pan, to the soup pot. 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. Add the mushrooms, too, and help stir as the mushrooms cook 3 to 5 minutes. Season the 'shrooms up with salt and pepper as they're cooking.
Next, you or your GH can open the can of stewed tomatoes and add them to the pot. Use a sharp, small knife to chop the roasted red bell peppers. Keep your fingers on the hand holding the peppers curled under so you don't chop off a whole finger! You just want to cut up those peppers into pieces as big as your mouth; that's what they call bite-size. Add the chopped-up roasted red peppers and add 1 cup tomato sauce to the soup pot.
Put defrosted chopped spinach into a kitchen towel. Gather towel up and twist it to get the water out of the spinach. Squeeze the spinach over your garbage bowl until it stops dripping. Separate spinach with your fingers and add it to the soup. Pour in chicken broth and stir the stew really slowly or it will slosh out of your pot! Have the GH cover the soup and raise the heat to high.
Have the GH cut up the chicken for you on a separate plastic cutting board from the one you cut up the vegetables on. Cut the chicken tenders into 1-inch pieces and add them to the stew. 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. If you touched the raw chicken, you should wash up, too.
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. Have your GH serve up the stew and pass cheese and bread at the table to go with it.