Chicken with Vegetable Ragout and Polenta (Sandra Lee) Recipe

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Chicken with Vegetable Ragout and Polenta (Sandra Lee)
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Ingredients:

Directions:

  1. Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
  2. In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
  3. Serve hot with Parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 279.11 Kcal (1169 kJ)
Calories from fat 64.19 Kcal
% Daily Value*
Total Fat 7.13g 11%
Cholesterol 139.29mg 46%
Sodium 830.2mg 35%
Potassium 733.66mg 16%
Total Carbs 4.42g 1%
Sugars 0.83g 3%
Dietary Fiber 0.41g 2%
Protein 47.76g 96%
Vitamin C 1.3mg 2%
Vitamin A 0.1mg 3%
Iron 0.2mg 1%
Calcium 15.2mg 2%
Amount Per 100 g
Calories 106.28 Kcal (445 kJ)
Calories from fat 24.44 Kcal
% Daily Value*
Total Fat 2.72g 11%
Cholesterol 53.04mg 46%
Sodium 316.14mg 35%
Potassium 279.38mg 16%
Total Carbs 1.68g 1%
Sugars 0.32g 3%
Dietary Fiber 0.16g 2%
Protein 18.19g 96%
Vitamin C 0.5mg 2%
Iron 0.1mg 1%
Calcium 5.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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