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Tomato, basil and parmesan chicken with polenta
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Elevate your chicken with a twist using pasta sauce.
Ingredients:
  • 9.20 gm olive oil
  • 2 (about 150g each) chicken breast fillets, thinly sliced
  • 190g jar tomato pasta sauce
  • 30.00 ml green olives, thinly sliced
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 250ml (1 cup) milk
  • 90g (1/2 cup) instant polenta
  • 20g (1/4 cup) finely grated parmesan
  • Finely grated parmesan, extra, to serve
Instructions:
  • In a large non-stick frying pan over medium-high heat, heat the oil. Cook the chicken in two batches, stirring often, for 3-4 minutes until golden. Transfer each batch to a plate before repeating with the remaining chicken.
  • Place the chicken back into the frying pan, along with the pasta sauce and olives. Allow it to come to a simmer. Then, lower the heat to medium-low and cook for 5 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened slightly.
  • In a saucepan over high heat, bring chicken stock and milk to a boil. Slowly pour in the polenta while stirring continuously until well combined. Reduce heat to low and cook for 4-5 minutes, stirring constantly until the polenta thickens. Mix in the parmesan cheese.
  • Serve the polenta and chicken mixture in individual bowls and sprinkle extra parmesan on top.

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