Chicken And Mushroom Ragoût Recipe

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 ¼-ounce) envelope spaghetti sauce mix
• 1 (14 ½-ounce) can Italian-style stewed tomatoes, drained
• 1 (16-ounce) package refrigerated
• Polenta
• ¼ cup (1 ounce) finely shredded Parmesan Cheese

How to make Chicken And Mushroom Ragoût

1. Preheat oven to 450*F (230*C).
2. Tear off 4 (12 x 18-inch) foil sheets.
3. Toss together chicken, mushroom slices, and sauce mix; place one-fourth of mixture in center of each foil sheet.
4. Top evenly with tomatoes.
5. Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds.
6. Double fold each end to form packet, leaving room for heat circulation inside packet.
7. Place packets on a baking sheet.
8. Bake at 450*F (230*C) for 15 minutes.
9. Cook polenta according to package directions.
10. Open foil packets carefully, allowing steam to escape; spoon ragoût over polenta.
11. Sprinkle with Parmesan cheese.

Notes