Italian-Style Chicken over Pasta
INGREDIENTS:
1 pk (6 ounces) polenta mix with
-cheese; dried tomato and
-herbs
1 lb Chicken breasts; boneless,
-skinless, cut into 1-inch
-pieces
1 tb Olive oil
3 Cloves garlic; finely
-chopped
1 cn (8 ounces) ltalian-style
-crushed tomatoes
1/2 c Water
1 ts Dried leaf oregano; crumbled
1/8 ts Ground red pepper; (cayenne)
1/4 ts Salt
1 pk (9 ounces) italian-style
-green beans; frozen
1 pk (6 ounces) polenta mix with
-cheese; dried tomato and
-herbs
1 lb Chicken breasts; boneless,
-skinless, cut into 1-inch
-pieces
1 tb Olive oil
3 Cloves garlic; finely
-chopped
1 cn (8 ounces) ltalian-style
-crushed tomatoes
1/2 c Water
1 ts Dried leaf oregano; crumbled
1/8 ts Ground red pepper; (cayenne)
1/4 ts Salt
1 pk (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.
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.