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
¼ Cup (1 Ounce) Finely Shredded Parmesan Cheese
Preheat Oven To 450*f (230*c).
Tear Off 4 (12 X 18-inch) Foil Sheets.
Toss Together Chicken, Mushroom Slices, And Sauce Mix; Place One-fourth Of Mixture In Center Of Each Foil Sheet. Top Evenly With Tomatoes.
Bring Up 2 Sides Of Each Foil Sheet, And Double Fold With About 1-inch-wide Folds. Double Fold Each End To Form Packet, Leaving Room For Heat Circulation Inside Packet. Place Packets On A Baking Sheet.
Bake At 450*f (230*c) For 15 Minutes.
Cook Polenta According To Package Directions.
Open Foil Packets Carefully, Allowing Steam To Escape; Spoon Ragoût Over Polenta. Sprinkle With Parmesan Cheese.
Makes 4 Servings.
You can serve with your family and friends.