Yield: 4 Servings
|1 pack||(6 ounces) polenta mix with cheese; dried tomato and herbs|
|1 pounds||Chicken breasts; boneless, skinless, cut into 1-inch pieces|
|1 tablespoon||Olive oil|
|3||Cloves garlic; finely chopped|
|1 can||(8 ounces) ltalian-style crushed tomatoes|
|1 teaspoon||Dried leaf oregano; crumbled|
|⅛ teaspoon||Ground red pepper; (cayenne)|
|1 pack||(9 ounces) italian-style green beans; frozen|
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 " <Nitro_II@...> on Nov 30, 97