Chicken Stew W/Polenta

Submitted by katie in the UP

"This recipe has been created for RSC#13 Simple and fast! Perfect for a quick week day meal!"

 

• 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

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!

Reviews

[Brooke the Cook in]

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!

 

[Elmotoo]

This was good. We like this sort of comfort food. I think it needed broth r something because between the artichokes & tomatoes it had a bit too much acidity. And there were too many veggies for 1lb chicken. This was a well written recipe for the contest. Best of luck to you!

 

[PaulaG]

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.

 

[justcallmetoni]

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.