Tue, Jul 13, 2010 By Blythe

Rotisserie Chicken Stew with veggies and polenta

 Makes 4 servings* (the below is based on 4 equal serving sizes, but I think you could easily divide it among 5-6)

1 (28-ounce) can crushed tomatoes
1/2 cup chicken broth or water
1 tablespoon balsamic vinegar
4 cloves minced garlic
1/4 teaspoon red pepper flakes
1/2 teaspoon salt or Mrs. Dash equivalent
1 rotisserie chicken
4 cups sage-roasted vegetables (any assortment)
1 (1 pound) pre-cooked polenta, cut into 12 slices

Directions:

Stir together tomatoes, broth, vinegar, garlic, pepper flakes and salt in a saucepan. Simmer 5 minutes.

Pick meat from chicken, removing skin. Add to pan along with roasted vegetables. Stir and cook until heated through, 3 to 4 minutes.

Brown polenta slices in an oiled skillet or microwave until heated through and soft, 2 to 3 minutes. Place 3 slices on each plate, top with chicken stew, and sprinkle with Parmesan (optional).

Nutrition:

Calories 465
Total Fat 13.33g
Saturated Fat 4g
Cholesterol 99.99mg
Sodium 1893.99mg
Total Carbohydrate 51.26g
Dietary Fiber 10.63g
Sugars 17.88g
Protein 37.1g