Polenta Cacciatore Casserole
The addition of polenta turns traditional chicken cacciatore into a simple and delicious casserole.
- 1 tsp olive oil
- 1 1/4 lbs boneless, skinless chicken thigh meat, cut into 2-inch chunks
- Kosher salt and coarsely ground black pepper to taste
- 1 (8 oz.) yellow onion, sliced into 1/4-inch strips
- 1 (8 oz.) green and red bell peppers, sliced into 1/4-inch strips
- 1 cup sliced mushrooms
- 2 1/2 cups low sodium chicken broth
- 1 cup sliced olives
- 2 Tbs tomato paste
- 1 cup polenta
- Heat oil in a large high-sided sauté pan over medium-high heat. Add chicken, season with salt and pepper to taste and cook for 3-4 minutes, stirring occasionally, until evenly browned. Add onions, peppers and mushrooms into pan and cook over medium heat for 4-6 minutes, stirring occasionally. Stir in chicken stock, olives and tomato paste, and bring to a boil.
- Turn heat down to low and simmer for 10 minutes. Whisk in polenta, pour into a 9-inch by 9-inch square baker and bake in a 400°F oven for 30 minutes. Serve hot.
Calories from Fat 112 (28%)
(19%)Total Fat 12g
(11%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 16g
(11%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.