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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe has been created for RSC#13 Simple and fast! Perfect for a quick week day meal! Ingredients:
4 cups prepared polenta |
1 lb boneless skinless chicken breast, 1/4 inch thick (sliced across grain) |
1 (10 ounce) artichokes, drained |
1 (10 ounce) box frozen spinach, defrosted and drained |
1 (14 ounce) can tomatoes (whole squeeze to break up in pieces do not drain) |
4 tablespoons tomato paste |
2 garlic cloves, chopped |
1/2 cup shredded baby carrots |
2 tablespoons olive oil |
1 tablespoon italian seasoning |
salt and pepper |
1 teaspoon crushed red pepper flakes (optional) |
shredded parmesan cheese |
Directions:
1. In a large skillet, add olive oil, sliced chicken breast and garlic.
2. Saute until almost cooked through.
3. Add tomato paste and saute an additional 3 minutes.
4. Add the rest of the ingredients (except cooked polenta and parmesan cheese).
5. Simmer 10 minutes.
6. Place cooked hot polenta on a serving plate, top with stew and parmesan cheese.
7. Serve with green salad and garlic bread!
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