Light and Healthy Italian Style Chili

I love taking dishes from ethnic cuisines and putting my Italian spin on it.  It's particularly easy to do with Mexican food since many of the ingredients have an Italian counterpart, ex. cilantro and parsley, chili peppers and giardinera, roasted poblanos and roasted red peppers.  Here is my take on a light and summery Italian chili that happens to be quite healthy, I made it for my fellow food blogger friend Everything Erica the other night, and she went crazy for it.. hope you enjoy it too!!

3 links of Jennie-O spicy Italian turkey sausage, casings removed, crumbled

1 half onion, chopped

2 large cloves of garlic, minced

1 cup baby Bella mushrooms, chopped  

1 large zucchini chopped into small cubes

Basil- 5 larges leaves, chopped for garnish

2 Cans Cannelini beans

1 can San Marzano tomatoes

Olive oil

Salt and Pepper 

1/4 tsp Crushed red chili flakes

1/2 tsp Garlic powder  

1/2 tsp Italian seasoning (or oregano)

Ricotta cheese (can use part skim)

1/3 cup white wine

Heat a couple of tablespoons of olive oil in a dutch oven over medium high heat.  Sauté the zucchini (that has been salted for a few min) for 1 min then add the mushrooms, onions, and garlic. Season with S&P.  Sauté for 1 more min and then crumble the sausage (removed from casing) into the pot.  Stir until sausage is browned.  Turn heat to medium.  Add wine and cook down for 2 min.  Add the 2 cans of beans (drain out half of liquid), and can of tomatoes in sauce (you can crush or chop tomatoes if they're whole).  Add garlic powder, chili flakes, Italian seasoning and season again with S&P.  If Chili is too thick, you can add 1/4-1/3 cup water or stock if desired.  Cover and cook on low-simmer for 30 min.  

When ready to serve, stir in 1/4 cup of ricotta into chili and half of basil.  Serve into 4 bowls and garnish with remaining basil, and a dollop of ricotta in each bowl.  

Enjoy!! 

My "Famous" Chicken Marsala Recipe

My Chicken Marsala has become the go-to recipe everyone in my family always wants me to make (I made it for my beloved fam on Christmas).  My mom insists it's now "famous".  I'm not quite so sure about that, but I will say it's damn good, and probably one of the best dishes I cook at home.  Now a warning:  I've never put the recipe on paper, I've always done it all in my head, so this was a bit of a challenge.  The good part is, you can add and subtract a bit here and there and season to your liking and it will still be DEELISH!!  Please enjoy and let me know how yours turns out!!  Buon Appetito!! 

2 lbs of thin cut ORGANIC chicken breasts (the butcher can cut them)(approx 6-8 pieces)

1 large package of organic baby bella mushrooms (can substitute white or button)

1 half large organic yellow onion, diced

2 cloves fresh garlic, minced

1/3 cup Marsala wine

1/4 cup milk (whole or 2%)

1/3 cup organic low-sodium chicken stock

2 tbsp Wondra flour (a bit more or less to thicken)

Fresh parsley or basil for garnish

Grated parmiggiano cheese

Salt and pepper 

1/2 tbsp garlic powder

2 cups all purpose flour

4 tbsp Extra Virgin Olive Oil

Preheat oven to 425 degrees.  First we need to make the dredging station.  Fill a medium size tray or tupperware with the all purpose flour, garlic powder, and 1 tsp each salt and pepper.  After thoroughly washing chicken and patting dry, lightly dredge chicken in flour mixture and set aside on another tray.  

Heat half olive oil in large non-stick skillet.  Sautee chicken approx 3 min on each side until golden brown.  Chicken should NOT be cooked through yet.  Place chicken in a baking dish that's large enough to fit all the chicken in one layer along the bottom (or close to it). 

Rinse out or wipe skillet and heat remainder olive oil in pan on medium high heat.  Add onions first, then garlic, sautee for 2 min then add the mushrooms.  Season with salt and pepper.  After they soften, add the Marsala wine.  Let the wine cook down with the veggies for approx. 3-4 min until very fragrant and slightly (but not completely absorbed) then add the chicken stock and milk.  Season with salt and pepper. Cook 3 more min.  Start adding the Wondra flour a hefty sprinkle at a time.  There isn't a perfect science to this and I always eyeball it.   I will add a bit and let thicken until I reach my desired consistency.  I'm not a fan of clear and runny Marsala sauce, I like mine creamier.  So that's the reason for the milk and flour.  Once you get it how you like it (salt and pepper again to taste), let it simmer for a few more min.  

Pour the mixture over the chicken and make sure to spread it evenly and coat everything.  Bake covered in tinfoil for approx 30 min.  Check chicken to make sure it's cooked through as bake time can vary based on chicken thickness.  Do NOT overcook as chicken can become dry. 

Sprinkle with fresh basil or parsley and grated parmiggiano (or incanestrato cheese if you can find it)  Makes 6-8 servings.  (Great as leftovers too!)

Enjoy!!