Thursday, February 12, 2015

Chicken Broccoli with Porcini & Truffle Polenta

     Little did I know the flavor that would come flowing from this bag of Porcini & Truffle Polenta upon first examination!!!  This may be my new number one side dish from Vitacost to accompany my famous Chicken Broccoli!!!  You will find a comforting blend of hearty polenta, dried mushrooms, Parmesan cheese, gourmet black truffles with flavorful seasonings.  My favorite part is that you can cook this into little cakes for a fun new twist!!!  Plus the macro's rock as well~ a cup cooked is only 100 calories, 20g net carbs and 3g protein.  Hop online and find this at  :)

Ingredients for 4-6~
4 cups Water
1 cup Vitacost Porcini & Truffle Polenta
1 Tablespoon EVOO
1 Yellow Onion, chopped
1 Tablespoon chopped jarred Garlic
Dash Cayenne Pepper
1 1/2 pounds boneless skinless Chicken Tenders
8oz sliced Mushrooms
1 pound Broccoli florets
Shredded Parmesan, for garnish

     Bring 4 cups Water to boil, then gradually whisk in Polenta, reduce to simmer for 3 minutes or til thickened, then pour into wax paper lined mini loaf pans and chill for 2-3 hours, or til cooled and solid. While chilling, heat EVOO in skillet, add Onion, Garlic and Cayenne til golden brown.  Add Chicken til cooked thru and dice into bite size pieces, add Mushrooms and Broccoli til crisp tender.  When ready, plate the Polenta along with Chicken mixture and top with Shredded Parmesan to garnish.  Enjoy  :)  

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