Chicken-And-Mushroom Ragoût

• Heavy duty aluminum foil
• 3 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 large portobello mushroom or 8 fresh white mushrooms, sliced
• 1 (1 1/4-ounce) envelope spaghetti sauce mix
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, drained
• 1 (16-ounce) package refrigerated polenta
• 1/4 cup (1 ounce) finely shredded Parmesan Cheese

1. Preheat oven to 450u0b0.
2. Tear off 4 (12- x 18-inch) foil sheets.
3. Toss together chicken, mushroom slices, and sauce mix; place one-fourth of mixture in center of each foil sheet. Top evenly with tomatoes.
4. Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.
5. Bake at 450u0b0 for 15 minutes.
6. Cook polenta according to package directions.
7. Open foil packets carefully, allowing steam to escape; spoon ragout over polenta. Sprinkle with Parmesan cheese.

aluminum foil, chicken breasts, portobello mushroom, spaghetti sauce mix, italianstyle stewed tomatoes, polenta, parmesan cheese

Taken from www.myrecipes.com/recipe/chicken-and-mushroom-ragot (may not work)