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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.
Special Diets:
Ingredients
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup low-sodium chicken broth or water
  • 1 tablespoon balsamic vinegar
  • 4 cloves garlic minced
  • 1/4 teaspoon crushed red chile flakes
  • 1/2 teaspoon fine sea salt
  • 1 rotisserie chicken
  • 4 cups sage-roasted vegetables large pieces chopped
  • 1 (16-ounce) package pre-cooked polenta cut into 12 slices
  • Grated Parmesan
Method

In a large saucepan, stir together tomatoes, broth, vinegar, garlic, chile flakes and salt. Simmer 5 minutes.

Meanwhile, remove wings and drumsticks from chicken and set aside for another use. 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.

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.
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  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup low-sodium chicken broth or water
  • 1 tablespoon balsamic vinegar
  • 4 cloves garlic minced
  • 1/4 teaspoon crushed red chile flakes
  • 1/2 teaspoon fine sea salt
  • 1 rotisserie chicken
  • 4 cups sage-roasted vegetables large pieces chopped
  • 1 (16-ounce) package pre-cooked polenta cut into 12 slices
  • Grated Parmesan