Wednesday, January 19, 2011
"Chicken" Marsala and Garlic Mashed Potatoes
In a saute pan heat up:
1/3 c. Earth Balance Buttery Spread
2 strips of Smart Bacon...diced into small bits
1 Package of Smart Chicken, cubed
1 T. + 1 t. garlic powder
Fresh ground pepper...plenty...maybe 1-2 T. (I love pepper, so I probably did around 2)
-Simmer over medium heat for 3 minutes
12 oz mushrooms...I used baby bellas, but you could use whatever you like the best.
1 1/4 c. Marsala Cooking Wine
-Let simmer for another 3 minutes
-Combine 2 c. vegetable broth with 2 T. cornstarch and whisk until lumps are dissolved. Add to mushroom mixture.
-Simmer until it begins to thicken (around 3-5 minutes)
4 T. Tofutti Better than Sour Cream
1 T. Nutritional Yeast
-Reduce heat and stir to incorporate flavors. Let cook on low heat while you prepare the potatoes.
-Bring water to a boil (about 4 c.)
-Wash and dice 3 medium potatoes with skins still on. (The smaller you dice them, the quicker they will cook)
-Once water is boiling, add potatoes and cook until fork tender.
-Drain and return potatoes to hot pan (this will evaporate the remaining water in the potatoes and keep them from being runny)
-To your potatoes, add:
4-5 T. Tofutti Better Than Sour Cream
3-4 T. Earth Balance Buttery Spread
1 1/2 t. garlic powder
salt and pepper to taste
-Mash with a potato masher...keeping some of the chunks.
-Serve "Chicken" Marsala over Garlic Mashed Potatoes and enjoy! (Like I even have to tell you to enjoy it...you can't help but enjoy it!)
-PS...If you wanted to feel a little healthier about this...skip the potatoes and serve it over some gluten free or whole grain pasta :) (with a side of veggies)