Chicken & Mushroom Marsala Bowls

Chicken & Mushroom Marsala Bowls

adapted from Cooking Light

This health-ified version of the classic chicken marsala has a lot of veggies and is served over quinoa instead of pasta.

If you do not have kale on hand, baby spinach makes a good substitute.

Any mushrooms you have on hand will substitute nicely for the gourmet mix - I just got them as part of my Misfits Box

Makes 2 servings                                                     5 WW Blue points / serving

Cooking spray

1/4 uncooked quinoa

2/3 cup + 1/4 cup homemade chicken stock or canned broth, separated

3 oz. kale, torn

4 oz. gourmet mix mushrooms, sliced

8 oz. boneless, skinless chicken breasts cut into bite-sized pieces

1/4 cup minced shallots

1 1/2 Tbsp. chopped fresh thyme or 1/2 tsp. dried

4 garlic cloves, minced

1/2 cup dry Marsala wine

1 tsp. Dijon mustard

1 tsp. Dijon mustard

1 1/2 Tbsp. Parkay cooking oil spray

Kosher salt & freshly ground black pepper

1. Coat a small pot with cooking spray and sauté the quinoa until it is toasted and fragrant, about 3 minutes.
2. Add 1/3 cup stock to the pan; bring to a boil; cover and simmer for 12 minutes
3. Remove from heat, let sit for 10 minutes; season to taste with Kosher salt; set aside.
4. Coat a large skillet with cooking spray, add the kale and sauté until wilted and tender, about 3 minutes remove from the pan set aside * and keep warm. 
5. Add more cooking spray to the pan, add the mushrooms and  cook until browned, about 8 minutes, remove from the pan; add to the kale and keep warm.
6. Coat the pan once again with cooking spray, add the chicken and sauté 4 minutes or until browned on all sides.
7. Add the shallots, thyme and garlic; sauté 1 1/2 minutes, or until the vegetables are soft and the chicken is cooked through.
8. Add the Marsala and 1/4 cup stock and deglaze the pan by scraping up browned bits from the bottom. Cook 2 minutes or until the liquid has reduced to about 1/4 cup and is slightly syrupy.
9. Remove from the heat. Add the Parkay, mustard and salt and pepper to taste.; Stir to combine.
10. Add the mushrooms and kale to the chicken; Serve over the quinoa.

Enjoy!

* If the kale starts to stick to the pan before it is wilted, add a little water, a Tbsp. at a time.