Chicken-and-Mushroom Ragoût

Name: Chicken-and-Mushroom Ragoût
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 411 grams Italian-style stewed tomatoes, drained; 28 grams 1/4 cup finely shredded Parmesan Cheese; 454 grams package refrigerated polenta; 1 large portobello mushroom or 8 fresh white mushrooms, sliced; 3 boneless, skinless chicken breasts, cut into 1-inch pieces; 35 grams envelope spaghetti sauce mix

Need a gluten free main course? Chicken-and-Mushroom Ragoût could be an amazing recipe to try. This recipe makes 4 servings with 585 calories, 33g of protein, and 6g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have canned tomatoes, spaghetti sauce mix, polenta, and a few other ingredients on hand, you can make it. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

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

Equipment you will use

Aluminum Foil

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

Ingredients you will need

Sauce Mix

Mushrooms

Tomato

Whole Chicken

Equipment you will use

Aluminum Foil

Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet.

Equipment you will use

Aluminum Foil

Place packets on a baking sheet.

Equipment you will use

Baking Sheet