Chicken Ragu with Creamy Polenta

Name: Chicken Ragu with Creamy Polenta
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 pound boneless skinless chicken breasts; 2 tablespoon olive oil; 1 yellow onion (diced); 6 clove garlic cloves (minced); 1 teaspoon dried oregano; 0.5 teaspoon dried basil; 0.25 teaspoon red pepper flakes; 28 ounce crushed tomatoes; 0.5 cup chicken broth; 3 tablespoon tomato paste; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 0.5 cup heavy cream; 1 pound fresh green beans (trimmed); 0.5 cup quick-cooking polenta; 2 cup water; 0.25 cup grated Parmesan cheese

Tender chicken breasts simmered in a rich tomato and herb ragu, served over a creamy Parmesan polenta with roasted green beans for a complete, comforting Italian meal.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 6
Cuisine: Italian
Difficulty: Medium
Cost: $2.94/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 pound boneless skinless chicken breasts
2 tablespoon olive oil
1 yellow onion (diced)
6 clove garlic cloves (minced)
1 teaspoon dried oregano
0.5 teaspoon dried basil
0.25 teaspoon red pepper flakes
28 ounce crushed tomatoes
0.5 cup chicken broth
3 tablespoon tomato paste
0.75 teaspoon salt
0.5 teaspoon black pepper
0.5 cup heavy cream
1 pound fresh green beans (trimmed)
0.5 cup quick-cooking polenta
2 cup water
0.25 cup grated Parmesan cheese

Instructions

Heat 1 tablespoon olive oil in the Instant Pot on 'Sauté' mode. Add the diced yellow onion and cook for 3-4 minutes until softened. Stir in 4 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes (if using); cook for 1 minute until fragrant.
Add the 2 pounds boneless skinless chicken breasts, 1 can crushed tomatoes, 1/2 cup chicken broth, and 3 tablespoons tomato paste to the pot. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine.
Secure the lid, set the valve to 'Sealing', and pressure cook on 'Manual' or 'Pressure Cook' for 15 minutes. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
Remove the chicken breasts to a cutting board and shred using two forks. Return the shredded chicken to the pot. If desired, stir in 1/2 cup heavy cream for extra richness.
While the chicken cooks, preheat your oven to 400°F (200°C). On a baking sheet, toss the 1 pound fresh green beans with 1 tablespoon olive oil, 2 cloves minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 12-15 minutes, or until tender-crisp.
For the polenta, bring 2 cups water or chicken broth to a boil in a medium saucepan. Slowly whisk in 1/2 cup quick-cooking polenta. Reduce heat to low and simmer, stirring constantly, until thickened, about 5 minutes.
Stir in 1/4 cup grated Parmesan cheese. Season to taste with salt and black pepper.
Serve the chicken ragu over the creamy polenta, with roasted garlic green beans on the side.

Notes

Leftover chicken ragu and polenta reheat beautifully in the microwave. The green beans are best enjoyed fresh but can be reheated if stored separately.

Nutrition (per serving)

Calories: 480
Protein: 42.5 g
Carbohydrates: 32.1 g
Fat: 19.3 g
Fiber: 6.8 g
Sodium: 780 mg
Saturated Fat: 6.5 g
Sugar: 7.1 g
Cholesterol: 125 mg