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Pantry Chicken Dinner

Web20.Chickens's picture
Ingredients
  Water 4 1⁄2 Cup (72 tbs)
  Salt To Taste
  Instant polenta 1 Cup (16 tbs)
  Olive oil 3 Tablespoon
  Freshly grated parmesan cheese 1 1⁄2 Cup (24 tbs), loosely packed
  Skinless boneless chicken breasts/Skinless boneless chicken thighs 1 Pound
  Frozen mixed vegetables package 10 Ounce, thawed (Use 1 Package)
  Mild salsa 1 Cup (16 tbs)
  Freshly ground black pepper To Taste
Directions

1. Bring the water and 1 teaspoon salt to a boil in a saucepan over moderate heat. Slowly pour in the polenta, cover, and simmer over low heat, stirring occasionally, until the polenta is cooked through, about 5 minutes. Remove from the heat, and stir in 1 tablespoon of the olive oil and the cheese. Keep warm, covered, until the chicken is done.
2. While the polenta is cooking, cut the chicken into 3/4-inch cubes. Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium heat. Add the chicken and cook, stirring, until partially cooked, 3 minutes.
3. Add the vegetables and stir for 1 minute more. Then add the salsa, cover, and cook over low heat until the chicken is cooked through and the vegetables are hot, 5 minutes more. Remove the chicken from the heat and season to taste with salt and pepper. Serve over the polenta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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