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Pantry Chicken Dinner

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  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

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: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 632 Calories from Fat 244

% Daily Value*

Total Fat 28 g42.7%

Saturated Fat 10.3 g51.4%

Trans Fat 0 g

Cholesterol 106.9 mg35.6%

Sodium 1149.4 mg47.9%

Total Carbohydrates 45 g15.1%

Dietary Fiber 5.6 g22.6%

Sugars 0.7 g

Protein 50 g99.2%

Vitamin A 97.5% Vitamin C 30.7%

Calcium 55.3% Iron 18.6%

*Based on a 2000 Calorie diet

Pantry Chicken Dinner Recipe