Chicken Stew W/Polenta
photo by justcallmetoni
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
6
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
- In a large skillet, add olive oil, sliced chicken breast and garlic.
- Saute until almost cooked through.
- Add tomato paste and saute an additional 3 minutes.
- Add the rest of the ingredients (except cooked polenta and parmesan cheese).
- Simmer 10 minutes.
- Place cooked hot polenta on a serving plate, top with stew and parmesan cheese.
- Serve with green salad and garlic bread!
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Reviews
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We absolutely loved this veggie-ful chicken dish over polenta. I used recipe#47663 to make the polenta (I did not use the cheese for this recipe though). I halved the amount of chicken and Italian seasoning and omitted the olive oil (just used cooking spray). I did include red pepper flakes which gives this dish a nice little kick. This was so filling and good for you that I'm sure we'll be making again. DH loved it - I thought he might lick the bowl!!! Ok, so I was tempted to do the same!
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A delicious and fast dinner treat. I slivered the carrots instead of grating and reduced the amount of Italian seasoning to 1 teaspoon of a dried quality spice blend. I did not use the red pepper flakes initially but did for leftovers. This makes very generous servings, maybe closer to 6 than 4. Good luck in RSC #13. This is a great creation.
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Easy to prepare comfort meal that went to the table in less than 30 minutes. My one change was to use a full can of tomatoes despite scaling back the recipe to two servings. I felt this was a good decision as it created additional sauciness for the stew which otherwise might have been a little dry. On initial tasting, I found the earthiness of the spinach dominated not letting the flavors of the artichokes and other components emerge. This was not the case with the leftovers where the balance was perfect. My guess is the additional cooking in reheating restored the intended balance. Finished this with a splash of balsamic vinegar which brightened the flavors of the artichokes and tomatoes quite a bit. Thanks and good luck.
Tweaks
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A delicious and fast dinner treat. I slivered the carrots instead of grating and reduced the amount of Italian seasoning to 1 teaspoon of a dried quality spice blend. I did not use the red pepper flakes initially but did for leftovers. This makes very generous servings, maybe closer to 6 than 4. Good luck in RSC #13. This is a great creation.
RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0