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Nutrition Facts
Serving Size 684 g
(Approx. 4 Servings)
Amount Per Serving
Calories 610 Calories From Fat 300
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 150 mg 50%
Sodium 1200 mg 50%
Total Carbohydrate 45 g 15%
Dietary Fiber 5 g 20%
Sugars 13 g
Protein 38 g
Vitamin A 15% Iron 15%
Vitamin C 20% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Cacciatore Over Polenta

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Tbsp H-E-B Pure Olive Oil
1 1/2 Lb boneless skinless thigh
1 medium white onion, chopped
8 Oz sliced mushrooms
1 Tbsp H-E-B Peeled Garlic Cloves, minced
14 1/2 Oz H-E-B Italian Diced Tomatoes
8 Oz H-E-B Tomato Sauce No Salt
32 Oz H-E-B Select Ingredients Chicken Broth
1 cup(s) Hill Country Fare Enriched Yellow Cornmeal
1/4 cup(s) H-E-B Grated Parmesan Cheese
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Heat olive oil in 6-quart pot over medium-high heat.
Add chicken and cook about 5 minutes until it's evenly browned.
Transfer cooked chicken to a plate and set aside.
In the same pot; sauté onion about 3 minutes; then, add mushrooms and garlic, cook until mushrooms begin to brown.
Stir in diced tomatoes, tomato sauce, and return cooked chicken into pot, including any juices on plate.
Bring to a boil; reduce heat to medium-low and simmer 10 minutes or until chicken is cooked through, season to taste.
While chicken cooks, place chicken broth in 3-quart pot over medium-high heat and bring to boil.
Stir in cornmeal and return to a boil; reduce heat to medium-low.
Cook 10 minutes, stirring frequently with a whisk, until polenta is smooth and creamy.
Serve chicken over polenta and top with Parmesan cheese.



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