Veggie Chick'n Ragu
Vegi Chick’n Ragu
Ingredients:
1 package Beyond Veggie Chicken Strips
½ cup diced organic yellow onion
½ cup sliced organic zucchini
½ cup sliced organic yellow squash
1 8oz can diced Organic tomatoes
1 package organic Polenta
1 tablespoon fresh chopped garlic
1 teaspoon Italian seasoning
1 tablespoon olive oil Polenta
1 tablespoon olive oil Ragu mix
Cut Polenta into slices, no more than a quarter inch in width.
Pan fry polenta over medium high heat in 1 tablespoon of olive oil.Cook for about four minutes on each side until golden brown. Set Polenta slices aside on a plate lined with a paper towel.
Sautee the veggie chicken, onions and garlic in a frying pan on medium high heat.
Add sliced Zucchini and Yellow Squash to pan. Cook until tender and add diced tomatoes.
Stir mixture together and reduce heat to medium. Cook for 10 minutes.
We arranged the polenta on the bottom of the plate and put the ragu on top of the polenta.
