Pantry Chicken Dinner
|Water||4 1⁄2 Cup (72 tbs)|
|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.