Chicken Stew W/Polenta

• 4 cups prepared polenta
• 1 lb boneless skinless chicken breast, 1/4 inch thick (sliced across grain)
• 1 (10 ounce) artichokes, drained
• 1 (10 ounce) box frozen spinach, defrosted and drained
• 1 (14 ounce) can tomatoes (whole squeeze to break up in pieces DO NOT DRAIN)
• 4 tablespoons tomato paste
• 2 garlic cloves, chopped
• 12 cup shredded baby carrots
• 2 tablespoons olive oil
• 1 tablespoon italian seasoning
• salt and pepper
• 1 teaspoon crushed red pepper flakes (optional)
• shredded parmesan cheese

1. In a large skillet, add olive oil, sliced chicken breast and garlic.
2. Saute until almost cooked through.
3. Add tomato paste and saute an additional 3 minutes.
4. Add the rest of the ingredients (except cooked polenta and parmesan cheese).
5. Simmer 10 minutes.
6. Place cooked hot polenta on a serving plate, top with stew and parmesan cheese.
7. Serve with green salad and garlic bread!

polenta, chicken, artichokes, frozen spinach, tomatoes, tomato paste, garlic, carrots, olive oil, italian seasoning, salt, red pepper, parmesan cheese

Taken from www.food.com/recipe/chicken-stew-w-polenta-353987 (may not work)