"CHICKEN AND MUSHROOM RAGOÛT"
Ingredients:
Heavy duty aluminum foil
3 boneless, skinless chicken breasts, cut into 1-inch pieces
1 large portobello mushroom or 8 fresh white mushrooms, sliced
1 (1 1/4-ounce) envelope spaghetti sauce mix
1 (14 1/2-ounce) can Italian-style stewed tomatoes, drained
1 (16-ounce) package refrigerated
Polenta
1/4 cup (1 ounce) finely shredded Parmesan Cheese
Preparation:
Preheat oven to 450*F (230*C).
Tear off 4 (12 x 18-inch) foil sheets.
Toss together chicken, mushroom slices, and sauce mix; place one-fourth of mixture in center of each foil sheet. Top evenly wi...
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