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


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).


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

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