YUMMO! Dick does not like chicken but loves this recipe: Cacciatore Chicken with Polenta pillsbury/recipes/printrecipe?RecipeId=5c90cd19-5898-4faf-9368-75c1ece96d6e Add something flavorful to your family’s Italian dinner! Serve the chicken that is cooked with Muir Glen® tomatoes and Green Giant® mushrooms over polenta - ready in 30 minutes. Prep Time: 30 Min Total Time: 30 Min Serves 4 INGREDIENTS: 2 teaspoons olive oil, divided 1 roll (1 lb) refrigerated polenta, cut into 12 slices 1 lb boneless skinless chicken breasts cut into 1-inch pieces 1 medium onion, chopped (½ cup) ½ cup chopped red bell pepper 2 cloves garlic, finely chopped 1 teaspoon Italian seasoning 1-teaspoon sugar ½ teaspoon salt 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained 1 can (4 oz) Green Giant® mushrooms pieces and stems, drained ¼ cup chopped fresh Italian (flat-leaf) parsley DIRECTIONS: 1. In 10-inch nonstick skillet, heat 1 teaspoon of the oil over high heat. Cook polenta slices in oil about 5 to 8 minutes, turning once, until golden brown. Repeat with remaining oil and polenta slices. Remove from skillet; cover to keep warm. 2. In same skillet, cook chicken, onion, bell pepper, garlic, Italian seasoning, sugar and salt over medium-high heat 5 minutes, stirring frequently. Stir in tomatoes and mushrooms. Heat to boiling; reduce heat to medium-low. Simmer uncovered 3 to 5 minutes or until chicken is no longer pink in center. 3. Serve chicken mixture on polenta slices. Sprinkle with parsley. Per SparkPeople recipes.sparkpeople/recipe-detail.asp?recipe=2702866 Calories: 249.2 Total Fat: 2.2 g Cholesterol: 60.0 mg Sodium: 553.6 mg Total Carbs: 29.1 g Dietary Fiber: 5.2 g Protein: 28.6 g
Posted on: Mon, 17 Mar 2014 13:42:24 +0000