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Chicken Ravioli Primavera (6 Ww Points)

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“This looks really good! I haven't made it yet but I hope to soon. UPDATE: 3-23-09 This is a keeper. Made with refrigerated spinach & ricota ravioli (thanks moms). I added mushrooms :), and of course extra garlic. I used pettie tomatoes instead of crushed and added italian seasoning. The taste of the sauce is great! it comes out very "saucy"”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. . Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and saute 1 mintue.
  2. Add tomatoes and next 4 ingredients. Bring to a boil. Reduce heat, and simmer, uncovered,
  3. 10 minutes, stirring occasionally. Add zucchini; cook 5 additional minutes or until tender. 2.
  4. While zucchini cooks, cook ravioli according to package directions. Drain well. Place on a
  5. large serving platter. Top with tomato mixture, and sprinkle with cheese. Garnish with basil
  6. sprigs, if desired.

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