BRING 1ST 3 ingredients TO A BOIL.
WHISK IN CORNMEAL. COOK 4 MINUTES OR UNTIL THICK AND BUBBLY, stirring constanly.
REMOVE from HEAT AND STIR IN PARMESAN.
SPOON POLENTA INTO 2 8" SQUARE DISPOSABLE OVENPROOF PANS. COOL 10 MINUTES.
SPRINKLE ARTICHOKE HEARTS, PEPPERS, AND CHICKEN EVENLY OVER POLENTA.
POUR ALFREDO SAUCE OVER CHICKEN.
SPRINKLE WITH BASIL, TOP WITH ITALIAN CHEESE BLEND.
COVER AND chill UNTIL READY TO BAKE.
PLACE ON BAKING SHEET. BAKE UNCOVERED 350 FOR 25 MINUTES OR UNTIL HEATED THROUGH.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (238g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 98 (38%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 75.3mg||23 %|
|Sodium 233.2mg||8 %|
|Potassium 329.1mg||9 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 12.6g|
|Protein 25.5g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 261
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