Ingredients

• 6 tablespoons olive oil
• 1 large onion, thin strips
• 1 red bell pepper, chopped
• 3 large garlic cloves, minced
• 3 boneless skinless chicken breasts (cut into bite size pieces)
• 1/3 cup sun-dried tomato, chopped
• 1 (26 ounce) jar tomato sauce (spicy tomato and basil if available)
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground pepper
• 1/4 cup fresh basil, chopped
• 1 (25 ounce) package frozen cheese ravioli
• 8 cups arugula leaves (loose packed, more or less depending on availability) or 8 cups spinach leaves (loose packed, more or less depending on availability)

Instructions

1. At medium high heat, saute onion, peppers and garlic in 4 Tbsps. of the olive oil until slightly tender. Add chicken pieces. Saute until chicken is no longer pink. Add sundried tomatoes and saute for 2 minutes longer. Turn temperature down to medium low. Add tomato sauce, salt, black pepper. Simmer for 10 minutes so that flavors blend well. Add fresh basil last 2 minutes of simmering.

2. Cook ravioli as per instructions on the package.

3. Heat saute (fry) pan to high and take off of the fire. Pour last 2 tablespoons of olive oil into the pan after it has a cooled for a minute. Add the arugula and stir until slightly cooked (to prevent over cooking like spinach).

4. Serve the sauce over ravioli with a few "piles" of Argula around the outside for a decorative look -- .A fresh basil leaf on top is a nice touch.