Chicken-and-Mushroom Ragoût |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this flavorful, heavy stew over polenta or your favorite grits. Ingredients:
heavy duty aluminum foil |
3 boneless, skinless chicken breasts, cut into 1-inch pieces |
1 large portobello mushroom or 8 fresh white mushrooms, sliced |
1 (1 1/4-ounce) envelope spaghetti sauce mix |
1 (14 1/2-ounce) can italian-style stewed tomatoes, drained |
1 (16-ounce) package refrigerated polenta |
1/4 cup (1 ounce) finely shredded parmesan cheese |
Directions:
1. Preheat oven to 450°.
2. Tear off 4 (12- x 18-inch) foil sheets.
3. Toss together chicken, mushroom slices, and sauce mix; place one-fourth of mixture in center of each foil sheet. Top evenly with tomatoes.
4. Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.
5. Bake at 450° for 15 minutes.
6. Cook polenta according to package directions.
7. Open foil packets carefully, allowing steam to escape; spoon ragoût over polenta. Sprinkle with Parmesan cheese.
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