Chicken Cacciatore Sauce on Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Polenta1 cup yellow cornmeal3 1/2 cups cold water.5 tsp salt2 T grated parmesan cheese1 T butterSauce2 Tablespoons canola1/2 yellow onion chopped1/2 green pepper, seeded and chopped1 clove garlic, minced4 ounce mushroom sliced1 lb boneless skinless chicken breast, cut into bite sized pieces14 1/2 ouce crushed tomatoes3 T dry white wine1/2 tsp salt1/2 tsp oregano1 tsp dried basilblack pepper to taste1/4 cup grated parmesanServe with vegis on the side
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.
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.
Nutritional Info 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
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