Chicken and Roast Veggie Stew over Polenta
Serves 4
This dish calls for sage-roasted vegetables, but you can also use your favorite roasted vegetable mix from our prepared foods department.
Special Diets:
Ingredients
- 1 (28.0-ounce) can crushed tomatoes
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon balsamic vinegar
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red chile flakes
- 1/2 teaspoon fine sea salt
- 1 rotisserie chicken
- 4 cups sage-roasted vegetables, large pieces chopped
- 1 (16.0-ounce) package pre-cooked polenta, cut into 12 slices
- Grated Parmesan
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:
Per serving: 490 calories (180 from fat), 19g total fat, 5g saturated fat, 105mg cholesterol, 1660mg sodium, 42g carbohydrates (6g dietary fiber, 5g sugar), 41g 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.
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Ingredients
- 1 (28.0-ounce) can crushed tomatoes
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon balsamic vinegar
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red chile flakes
- 1/2 teaspoon fine sea salt
- 1 rotisserie chicken
- 4 cups sage-roasted vegetables, large pieces chopped
- 1 (16.0-ounce) package pre-cooked polenta, cut into 12 slices
- Grated Parmesan