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Food

Recipe Instructions:

Ingredients
4 teaspoons extra-virgin olive oil, divided

1 (16 to 18 ounce) tube polenta, cut into 8 rounds

1 pound cooked chicken, shredded or cut into small pieces

1 pound frozen peas, thawed

½ cup nonfat plain Greek yogurt

½ cup pesto
Directions
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add polenta and cook until hot, 3 to 4 minutes per side. Transfer the polenta to 4 plates.

Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add chicken and peas, cover and cook, stirring occasionally, until the chicken and peas are hot, 2 to 4 minutes. Remove from the heat and stir in yogurt and pesto.

Serve the chicken and peas over the polenta.