Chicken with Vegetable Ragout and Polenta

Ingredients

• 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