| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Italian | Chicken | 4 | Servings |
INGREDIENTS
| 1 | pk | (6 ounces) polenta mix with cheese; dried tomato and herbs |
| 1 | lb | Chicken breasts; boneless, skinless, cut into 1-inch pieces |
| 1 | tb | Olive oil |
| 3 | Cloves garlic; finely chopped | |
| 1 | cn | (8 ounces) ltalian-style crushed tomatoes |
| 1/2 | c | Water |
| 1 | ts | Dried leaf oregano; crumbled |
| 1/8 | ts | Ground red pepper; (cayenne) |
| 1/4 | ts | Salt |
| 1 | pk | (9 ounces) italian-style green beans; frozen |
INSTRUCTIONS
1.Prepare polenta according to package directions. When cooked, spoon into 9-inch pie plate. Set aside. 2. Brown chicken in oil in skillet, 3 to 5 minutes. Remove to bowl; cover. 3. In skillet, saute garlic 1 minute. Add tomatoes, water, oregano, salt and red pepper. Simmer, uncovered, 15 minutes until thickened. Stir in beans and chicken. Return to boil, cook 4 to 5 minutes or until chicken is cooked and beans are tender. 4. Meanwhile, warm polenta in 350-F oven 5 to 10 minutes. Cut into wedges. Serve chicken over polenta. Recipe by: Family Circle Posted to MC-Recipe Digest V1 #935 by "Nitro_II " <[email protected]> on Nov 30, 97
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