1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
1 tsp Italian seasoning
1 tsp sugar
1/2 tsp salt
1 can fire roasted diced tomatoes, undrained
1 can mushroom pieces and stems, drained
1/4 cup chopped fresh Italian flat-leaf parsley
Instructions
In 10-inch nonstick skillet, heat 1 tsp of the oil over high heat. Cook 6 polenta slices in oil about 5-8 mins, turning once, until golden brown. Repeat with remaining oil and polenta slices. Remove from skillet; cover to keep warm.
In same skillet, cook chicken, onion, bell pepper, garlic, Italian seasoning, sugar and salt over medium-high heat 5 mins, stirring frequently. Stir in tomatoes and mushrooms. Heat to boiling; reduce heat to medium-low. Simmer uncovered 3-5 mins or until chicken is no longer pink in center.
Serve chicken mixture on polenta slices. Sprinkle with parsley.
Originally Submitted
9/8/2010
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