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Prep 30min
Total30min
Ingredients12
Servings4
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Ingredients
2
teaspoons olive oil
1
roll (1 lb) refrigerated polenta, cut into 12 slices
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
medium onion, chopped (1/2 cup)
1/2
cup chopped red bell pepper
2
cloves garlic, finely chopped
1
teaspoon Italian seasoning
1
teaspoon sugar
1/2
teaspoon salt
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
can (4 oz) mushrooms pieces and stems, drained
1/4
cup chopped fresh Italian (flat-leaf) parsley
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Steps
1
In 10-inch nonstick skillet, heat 1 teaspoon of the oil over high heat. Cook 6 polenta slices in oil about 5 to 8 minutes, turning once, until golden brown. Repeat with remaining oil and polenta slices. Remove from skillet; cover to keep warm.
2
In same skillet, cook chicken, onion, bell pepper, garlic, Italian seasoning, sugar and salt over medium-high heat 5 minutes, stirring frequently. Stir in tomatoes and mushrooms. Heat to boiling; reduce heat to medium-low. Simmer uncovered 3 to 5 minutes or until chicken is no longer pink in center.
3
Serve chicken mixture on polenta slices. Sprinkle with parsley.
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If you don’t have Italian seasoning in your spice rack, you can blend your own. For 1 teaspoon Italian seasoning, mix 1/4 teaspoon each dried basil, oregano, rosemary and thyme leaves.
If you can’t find fire roasted tomatoes, substitute a can of plain diced tomatoes.
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