Saturday, January 25, 2020

80--- Chicken Marsala Dip {with Roasted Cauliflower Ricotta Dip}

Chicken Marsala is one of my favorite dishes of all time.  It's easy enough to make at home, and healthy to boot! Converting it into an easy-to-share dip was really simple..... and necessary.  The Roasted Cauliflower Ricotta Dip serves as the perfect {optional but highly recommended} accompaniment.

Chicken Marsala Dip
Serves 8

1 Tbsp olive oil
1/2 yellow onion, chopped
1 lb ground chicken
2 Tbsp flour
1 clove garlic, minced
16 oz baby bella mushrooms, chopped
12 oz marsala cooking wine, divided
1/2 tsp low sodium chicken bouillon paste
1/2 tsp salt, or to taste
1/2 tsp ground black pepper
Fresh parsley, chopped

Heat olive oil in a nonstick skillet over medium high heat.  Add onion and sauté for 3-4 minutes, or until golden brown.  Add ground chicken, mincing it into small pieces as it cooks through.  Sprinkle mixture with flour and stir to coat onions and chicken.  Add garlic and 4 oz marsala and mix well.  Stir in bouillon paste and chopped mushrooms, then reduce heat to medium.  Sprinkle with salt and pepper.  

Cook for 3-4 minutes, or until marsala is absorbed and mushrooms soften.  Add remaining marsala and cook for additional 4-5 minutes, stirring occasionally, until mixture is thickened.  

Transfer mixture to a serving dish, sprinkle with chopped parsley, and serve with slices of toasted baguette.

Roasted Cauliflower Ricotta Dip
Serves 8

14 oz chopped cauliflower
1 tsp olive oil
2 cloves garlic
Dashes of salt and ground black pepper
1/4 cup low sodium chicken broth
4 oz part skim ricotta cheese

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.  Place chopped cauliflower and cloves of garlic on the baking sheet and drizzle with olive oil.  Sprinkle with salt and pepper and use your hands to mix well.

Bake for 10-12 minutes, or until cauliflower is lightly browned.  Remove from the oven and transfer mixture to a blender.  Add ricotta cheese and chicken broth and mix until smooth.

Transfer mixture to a serving dish, sprinkle with chopped parsley, and serve.

Nutrition info per 1 serving (~1/4 cup chicken dip and 2 Tbsp ricotta dip): 190 calories, 9 g fat, 12 g carbohydrates, 16 g protein, 3 g fiber

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