Spicy Chicken Rustica On Ravioli And Arugula - cooking recipe

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)

Preparation

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.
Cook ravioli as per instructions on the package.
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).
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.