Recipe courtesy of Sandra Lee
Chicken with Vegetable Ragout and Polenta
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- Level: Easy
- Total: 5 hr 6 min
- Prep: 6 min
- Cook: 5 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 827
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 8 g
- Sugar
- 6 g
- Protein
- 72 g
- Cholesterol
- 200 mg
- Sodium
- 1183 mg
- Level: Easy
- Total: 5 hr 6 min
- Prep: 6 min
- Cook: 5 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 827
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 8 g
- Sugar
- 6 g
- Protein
- 72 g
- Cholesterol
- 200 mg
- Sodium
- 1183 mg
Ingredients
Directions
- Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
- In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
- Serve hot with Parmesan.
