Chicken with Vegetable Ragout and Polenta
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 827
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 104
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 72
- Cholesterol
- 200
- Sodium
- 1183
- Total: 5 hr 6 min
- Prep: 6 min
- Cook: 5 hr
Ingredients
3 cups frozen primavera vegetable medley (recommended: Birds Eye)
6 boneless, skinless chicken breasts, rinsed and patted dry
Salt and freshly ground black pepper
1 1/2 teaspoons Italian seasoning (recommended: McCormick)
1 (14-ounce) jar pasta sauce
2 tablespoons tomato paste
1 teaspoon crushed garlic
1/4 cup dry sherry
1 (24-ounce) tube pre-made polenta, sliced 1/2-inch thick (recommended: Gennaro)
Grated Parmesan, for garnish
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.