A simple-to-make dinner that is nice enough to serve guests, but you will only spend 15 minutes making it!
Chicken-tomato stew with polenta rounds
1 (28-ounce) can crushed tomatoes
1/2 cup chicken broth (or water, in a pinch)
1 tablespoon balsamic vinegar
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 rotisserie chicken
4 cups frozen summer vegetables, large pieces chopped (blends like zucchini, squash, and peppers)
1 tube (1 pound) pre-cooked polenta, cut into 12 slices
Grated Parmesan Cheese
1. In a large saucepan, combine tomatoes, broth, vinegar, garlic, red pepper, and salt. Bring to a simmer over medium heat. Add vegetables, and continue simmering for 5 to 10 minutes as you work on the recipe.
2. Pull the breast meat from the chicken, and break up into bite-sized pieces. Add to the saucepan, stirring to coat with sauce.
3. While the stew simmers, heat a non-stick or oiled frying pan over low-medium heat. Slice the tube of polenta into 12 equal rounds. Place them in the skillet, without crowding the pan (may need to brown in two batches) and fry both sides until golden brown.
4. To serve: Place two or three rounds of polenta on a plate. Top with a large spoonful of the chicken-tomato stew,and top with grated Parmesan.