Recipe - Italian Chicken Kiev

1 tablespoon Olive oil
1 Green bell pepper; minced
1 small Onion; chopped
3 lg Garlic cloves; chopped
1 tablespoon Dried basil
2 teaspoon Fennel seeds
One fourth teaspoon Dried crushed red pepper
6 cup Canned lowsalt chicken
broth
2 md Zucchini; minced
1 Carrot; minced
1 pack Fresh cheese ravioli;
(9ounce)
1 One half cup Diced cooked chicken
Grated Parmesan cheese

Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion,
garlic, basil, fennel seeds and crushed red pepper and saute until
vegetables are just tender, about 10 minutes. Add broth. Cover pot and
simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot
is almost tender, about 5 minutes. Increase heat to high and bring soup to
boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and
cook just until heated through, about 1 minute. Season soup to taste with
salt and pepper.

Ladle soup into bowls. Serve, passing cheese separately.

Serves 4.

Bon Appetit March 1995

Converted by MC_Buster.

Per serving: 317 Calories (kcal); 15g Total Fat; (39% calories from fat);
9g Protein; 44g Carbohydrate; 0mg Cholesterol; 49mg Sodium Food Exchanges:
One half Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.