Chicken cacciatore with creamy polenta

The ultimate comfort food, hearty chicken cacciatore with creamy polenta. A high protein recipe that's ready in less than 30 minutes

Serves: 4
Time to make: 25 mins

Ingredients

4 x 125g skinless chicken thigh fillets, fat trimmed
1 medium red capsicum, thinly sliced
8 pitted kalamata olives, halved
400g jar tomato pasta sauce
¼ cup white wine
1 teaspoon dried oregano
1½ cups reduced-salt chicken stock
¾ cup instant polenta
2 tablespoons grated parmesan
2 bunches broccolini, or 4 cups broccoli florets, steamed
fresh herbs, to garnish (optional

Instructions

1 Spray a large non-stick frying pan with olive oil and set over a medium-high heat. Cook chicken thighs for 1 minute each side, or until golden.

2 Add capsicum to the pan and sauté for 2 minutes, or until just softened. Add olives, pasta sauce, wine, oregano and ¼ cup water. Bring to the boil. Reduce heat to low and simmer for 10 minutes, or until chicken is cooked through.

3 Meanwhile, in a medium saucepan set over a high heat, place stock and 1¼ cups of water. Bring to the boil, then reduce heat to low and pour in polenta in a steady stream, stirring constantly. Simmer, stirring occasionally, for 10 minutes, or until soft. Stir in parmesan.

4 Serve cacciatore with creamy polenta and steamed broccolini. Garnish with herbs, if using.

Nutrition Info (per serve)

Kilojoules 1630kJ

Calories 389cal

Protein 33g

Total fat 15g

–Saturated fat 3g

Carbohydrates 25g

–Sugars 10g

Dietary fibre 7g

Sodium 790mg

Calcium 100mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.