Italian Chicken & Polenta Casserole

(Serves 6)

• 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

1. Preheat oven to 400 degrees and bake/grill chicken
2. 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.
3. Meanwhile slice polenta into 1/2-inch slices.  Coat bottom of casserole dish with cooking pray.  Evenly place polenta along bottom of dish.
4. 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.
5. Bake for 25 minutes.

Nutrition Fact (per serving)
181 calories
19g protein
16g carbs
4g fat
5g sugar
675mg sodium

**M&F Hers Sep/Oct 2011 Recipe