- 9 oz precooked "tube" polenta
- 1/2 cup organic diced tomatoes
- 1/3 cup Marsala cooking wine
- 2 garlic cloves, minced
- 1 cup chopped red onion
- 10 oz precooked chicken breast cut into bite-sized pieces
- 3/4 cup ricotta cheese
- 1/4 cup shredded Parmesan cheese
- 1 1/2 tbsp tomato paste
- 1 tsp dried rosemary
- 1/2 tsp thyme
- Preheat oven to 400 degrees and bake/grill chicken
- Coat saute pan with cooking spray & place over medium heat. Saute onion for 5-8 minute or until translucent. Add garlic, rosemary & thyme, & cook for a minute more. Stir in the Marsala wine, diced tomatoes & tomato paste. Bring to a soft boil & then reduce heat, cover & let simmer for 15 minutes.
- Meanwhile slice polenta into 1/2-inch slices. Coat bottom of casserole dish with cooking pray. Evenly place polenta along bottom of dish.
- Cut cooked chicken into bite-size pieces & stir into tomato mixture. Pour 1/2 of tomato/chicken mix over polenta. Drop ricotta cheese by teaspoon into casserole dish. Add remaining tomato mixture & sprinkle with grated Parmesan cheese.
- Bake for 25 minutes.
181 calories
19g protein
16g carbs
4g fat
5g sugar
675mg sodium
**M&F Hers Sep/Oct 2011 Recipe