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Serve this flavorful, heavy stew over polenta or your favorite grits.

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 450*F (230*C).
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 packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.
5. Bake at 450*F (230*C) for 15 minutes.
6. Cook polenta according to package directions.
7. Open foil packets carefully, allowing steam to escape; spoon ragoût over polenta. Sprinkle with Parmesan cheese.

Makes 4 servings.