Pantry Chicken Dinner Recipe
Ingredients
| Water | 4 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| 1 cup instant polenta | ||
| Olive oil | 3 Tablespoon | |
| Parmesan cheese | 1 1/2 Cup (16 tbs), grated | |
| 1 pound skinless, boneless chicken breasts or thighs | ||
| Frozen mixed vegetables package | 1 , thawed | |
| Mild salsa | 1 Cup (16 tbs) | |
| black pepper | 1 | |
Directions
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.
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.
Chef
