This dish calls for sage-roasted vegetables, but you can also use your favorite roasted vegetable mix from our prepared foods department.
Ingredients
Method
In a large saucepan, stir together tomatoes, broth, vinegar, garlic, chile flakes and salt.
Simmer 5 minutes.
Meanwhile, remove wings and drumsticks from chicken and set aside for another use.
Discard skin; pull meat from breast and thighs and chop it.
Add to pan along with roasted vegetables.
Stir and cook until heated through, 3 to 4 minutes.
Brown polenta slices in an oiled skillet or microwave until heated through and soft, 2 to 3 minutes.
Place 3 slices on each plate, top with chicken stew, and sprinkle with Parmesan.
Nutritional Info
Serving Size
Calories
490
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.