• 4servings

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B9, B12
MineralsIodine, Chromium, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. Heavy duty aluminum foil

  2. 3 boneless, skinless chicken breasts, cut into 1-inch pieces

  3. 1 large portobello mushroom or 8 fresh white mushrooms, sliced

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

  5. 1 (14 1/2-ounce) can Italian-style stewed tomatoes, drained

  6. 1 (16-ounce) package refrigerated Polenta

  7. Grated Parmesan Cheese for sprinkling

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F (230°C).

  2. Tear off 4 (12 x 18-inch) foil sheets.

  3. Toss together chicken, mushroom slices, and sauce mix; place one-fourth of mixture in center of each foil sheet. Top evenly with tomatoes.

  4. 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.

  5. Bake at 450°F (230°C) for 15 minutes.

  6. Cook polenta according to package directions.

  7. Open foil packets carefully, allowing steam to escape; spoon ragoût over polenta. Sprinkle with Parmesan cheese.


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