Chicken with Vegetable Ragout and Polenta


  • 3 cups frozen primavera vegetable medley (recommended: Birds Eye)
  • 6 boneless, skinless chicken breasts, rinsed and patted dry
  • Salt and freshly ground black pepper
  • 1 ½ teaspoons Italian seasoning (recommended: McCormick)
  • 1 (14-ounce) jar pasta sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon crushed garlic
  • + 3 more ingredients
    • ¼ cup dry sherry
    • 1 (24-ounce) tube pre-made polenta, sliced ½-inch thick (recommended: Gennaro)
    • Grated Parmesan, for garnish

1. Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.

View full recipe at SpringPad


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