Chicken and Roast Veggie Stew over Polenta

Chicken and Roast Veggie Stew over Polenta

Serves 4
This dish calls for sage-roasted vegetables, but you can also use your favorite roasted vegetable mix from our prepared foods department.
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup chicken broth or water
  • 1 tablespoon balsamic vinegar
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1 rotisserie chicken
  • 4 cups sage-roasted vegetables, large pieces chopped
  • 1 tube (1 pound) pre-cooked polenta, cut into 12 slices
  • Grated Parmesan Cheese
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In a large saucepan, stir together tomatoes, broth, vinegar, garlic, pepper flakes and salt. Simmer 5 minutes.

Meanwhile, remove wings and drumsticks from chicken and set aside for lunch. Discard skin; pull meat from breast and thighs and chop it. Add to pan along with roasted vegetables. Stir and cook until heated through, 3 to 4 minutes.

Brown polenta slices in an oiled skillet or microwave until heated through and soft, 2 to 3 minutes. Place 3 slices on each plate, top with chicken stew, and sprinkle with Parmesan.
Nutritional Info: 
Per Serving: 490 calories (180 from fat), 19g total fat, 5g saturated fat, 105mg cholesterol, 1660mg sodium, 42g carbohydrates, (6 g dietary fiber, 5g sugar), 41g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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