Chicken with Vegetable Ragout and Polenta

Name: Chicken with Vegetable Ragout and Polenta
Prep time: 5 h 6 min
Cook time: 5 h 6 min
Total time: 5 h 6 min
Yield: 6
Cuisine: Global
Ingredients: 6 boneless, skinless chicken breasts, rinsed and patted dry; 59 milliliters dry sherry; 1 teaspoon crushed garlic; 2 teaspoons Italian seasoning (recommended: McCormick); 6 servings Grated Parmesan, for garnish; 397 grams pasta sauce; 680 grams pre-made polenta, sliced 1/2-inch thick (recommended: Gennaro); 6 servings Salt and freshly ground black pepper; 2 Tbsps tomato paste; 710 milliliters frozen primavera vegetable medley (recommended: Birds Eye)

Chicken with Vegetable Ragout and Polentan is a gluten free recipe with 6 servings. This main course has 756 calories, 49g of protein, and 13g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 5 hours and 6 minutes. Head to the store and pick up chicken breasts, seasoning, parmesan, and a few other things to make it today.

Instructions

Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.

Ingredients you will need

Italian Seasoning

Mixed Vegetables

Chicken Breast

Pepper

Salt

Equipment you will use

Slow Cooker

Place chicken on top of vegetables.

Ingredients you will need

Vegetable

Whole Chicken

In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry.

Ingredients you will need

Tomato Paste

Pasta Sauce

Garlic

Sherry

Equipment you will use

Bowl

Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.

Ingredients you will need

Vegetable

Whole Chicken

Polenta