Ingredients Jump to Instructions ↓

  1. 3 boneless, skinless chicken breasts, cut into 1-inch pieces

  2. 1 large portobello mushroom or 8 fresh white mushrooms, sliced

  3. 1 (1 1/4-ounce) envelope spaghetti sauce mix

  4. 1 (14 1/2-ounce) can Italian-style stewed tomatoes, drained

  5. 1 (16-ounce) package refrigerated Polenta Grated Parmesan Cheese for sprinkling

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F (230°C). Tear off 4 (12 x 18-inch) foil sheets. Toss together chicken, mushroom slices, and sauce mix; place one-fourth of mixture in center of each foil sheet. Top evenly with tomatoes. Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form packet, leaving room for heat circulation inside packet. Place packets on a baking sheet. Bake at 450°F (230°C) for 15 minutes. Cook polenta according to package directions. Open foil packets carefully, allowing steam to escape; spoon ragoût over polenta. Sprinkle with Parmesan cheese.


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