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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 286.2
  • Total Fat: 8.2 g
  • Cholesterol: 47.9 mg
  • Sodium: 1,233.6 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 3.9 g
  • Protein: 22.9 g

View full nutritional breakdown of Chicken Cacciatore Sauce on Polenta calories by ingredient
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Chicken Cacciatore Sauce on Polenta

Submitted by: HEIDEJO

Introduction

Double the sauce and freeze the extras for next time. Can also be served over rice or noodles or even a baked potato.

I don't remember where I got this recipe but it is one of our favorites.
Double the sauce and freeze the extras for next time. Can also be served over rice or noodles or even a baked potato.

I don't remember where I got this recipe but it is one of our favorites.

Number of Servings: 6

Ingredients

    Polenta
    1 cup yellow cornmeal
    3 1/2 cups cold water
    .5 tsp salt
    2 T grated parmesan cheese
    1 T butter

    Sauce
    2 Tablespoons canola
    1/2 yellow onion chopped
    1/2 green pepper, seeded and chopped
    1 clove garlic, minced
    4 ounce mushroom sliced
    1 lb boneless skinless chicken breast, cut into bite sized pieces
    14 1/2 ouce crushed tomatoes
    3 T dry white wine
    1/2 tsp salt
    1/2 tsp oregano
    1 tsp dried basil
    black pepper to taste
    1/4 cup grated parmesan

    Serve with vegis on the side

Directions

Make Polenta

In a small bowl, mix cornmeal with 1 cup water. In a medium saucepan over high heat., combine remaining 2 1/2 cups water and salt and bring to a boil. Slowly pour cornmeal mixture into boiling water, stirring occasionally. Reduce heat to low and simmer, uncovered, stirring constantly until cornmeal is thick and smooth, about 3 minutes. If desired stir in parm and butter.

Make sauce

Heat oven to 350

In a large skillet, warm 1 T oil over medium heat. Saute onion , green pepper, and mushrooms until tender about 10 minutes. Add the garlic for the last minute. Remove to a plate.

In the same skillet warm remaining oil over medium-high heat. Saute chicken until lightly browned, about 7 minutes. Add tomatoes, wine, seasonings and vegis. Reduce heat to low and simmer uncovered, 10 minutes.

Spread polenta in a 7 1/2 x 11 1/2 inch glass baking dish lightly coated with cooking spray. Pour sauce over polenta, cover and bake 30 minutes. Remove cover and sprinkle with Parmesan cheese.

Bake uncovered until bubbly, 10 minutes longer. Let stand 5 to 10 minutes. Cut into squares to serve.

Number of Servings: 6

Recipe submitted by SparkPeople user HEIDEJO.






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