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Chicken-and-Mushroom Ragoût

Yield Makes 4 servings
Serve this flavorful, heavy stew over polenta or your favorite grits.


  • 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 1/4-ounce) envelope spaghetti sauce mix
  • 1 (14 1/2-ounce) can Italian-style stewed tomatoes, drained
  • 1 (16-ounce) package refrigerated polenta
  • 1/4 cup (1 ounce) finely shredded Parmesan Cheese

How to Make It

  1. Preheat oven to 450°.

  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. Top evenly with tomatoes.

  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.

  5. Bake at 450° for 15 minutes.

  6. Cook polenta according to package directions.

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