Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 leek (white and pale green part only)

　　1 medium onion

　　1 red bell pepper

　　1 large garlic clove

　　2 tablespoons olive oil

　　2 skinless boneless chicken breast halves (about 3/4 pound total)

　　a 1/2-pound piece store-bought plain polenta roll (from a 1 1/2-pound roll)

　　1 cup canned chopped tomatoes

　　1/8 teaspoon dried thyme, crumbled

　　1 tablespoon chopped fresh flat-leafed parsley leaves

　　

Step 1

Halve leek lengthwise and cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leek well and with a slotted spoon transfer to a sieve to drain. Chop onion and cut bell pepper into 1-inch pieces. Mince garlic.

　　

Step 2

In a 12-inch non-stick skillet cook leek, onion, bell pepper, and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened and pepper is tender, about 15 minutes. Transfer vegetables to a bowl. Pat chicken dry and cut crosswise into 1/2-inch-thick strips. Season chicken with salt and pepper and cut polenta into 3/4-inch cubes.

　　

Step 3

In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté chicken, stirring, until golden, about 3 minutes. Add polenta and cook, stirring occasionally, 1 minute.

　　

Step 4

Stir in cooked vegetables, tomatoes, thyme, and parsley and simmer, stirring, until heated through, about 2 minutes. Season ragout with salt and pepper.