Chicken, Polenta, and Red Pepper Ragout Recipe

Name: Chicken, Polenta, and Red Pepper Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek (white and pale green part only); 1 medium onion; 1 red bell pepper; 1 large garlic clove; 2 tablespoons olive oil; 2 skinless boneless chicken breast halves (about 3/4 pound total); a 1/2-pound piece store-bought plain polenta roll (from a 1 1/2-pound roll); 1 cup canned chopped tomatoes; 1/8 teaspoon dried thyme, crumbled; 1 tablespoon chopped fresh flat-leafed parsley leaves

Servings: persons

1 leek (white and pale green part only)
1 medium onion
1 red bell pepper
1 large garlic clove
2 tablespoons olive oil
2 skinless boneless chicken breast halves (about 3/4 pound total)
a 1/2-pound piece store-bought plain polenta roll (from a 1 1/2-pound roll)
1 cup canned chopped tomatoes
1/8 teaspoon dried thyme, crumbled
1 tablespoon chopped fresh flat-leafed parsley leaves

1
Halve leek lengthwise and cut crosswise into 1/2-inch pieces.
2
In a bowl of cold water wash leek well and with a slotted spoon transfer to a sieve to drain.
3
Chop onion and cut bell pepper into 1-inch pieces.
4
Mince garlic.
5
In a 12-inch non-stick skillet cook leek, onion, bell pepper, and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened and pepper is tender, about 15 minutes.
6
Transfer vegetables to a bowl.
7
Pat chicken dry and cut crosswise into 1/2-inch-thick strips.
8
Season chicken with salt and pepper and cut polenta into 3/4-inch cubes.
9
In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saute chicken, stirring, until golden, about 3 minutes.
10
Add polenta and cook, stirring occasionally, 1 minute.
11
Stir in cooked vegetables, tomatoes, thyme, and parsley and simmer, stirring, until heated through, about 2 minutes.
12
Season ragout with salt and pepper.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 leek (white and pale green part only), 1 medium onion, 1 red bell pepper, 1 large garlic clove, and more.

Yes, Chicken, Polenta, and Red Pepper Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Polenta, and Red Pepper Ragout

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