Yield
Makes 4 servings

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Tear off 4 (12- x 18-inch) foil sheets.

Step 3

Toss together chicken, mushroom slices, and sauce mix; place one-fourth of mixture in center of each foil sheet. Top evenly with tomatoes.

Step 4

Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.

Step 5

Bake at 450° for 15 minutes.

Step 6

Cook polenta according to package directions.

Step 7

Open foil packets carefully, allowing steam to escape; spoon ragoût over polenta. Sprinkle with Parmesan cheese.

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