Mediterranean Chicken Stew with Polenta

From Everyday Food, Great Cooking Fast

Ingredients:
1 1/2 lbs boneless, skinless, chicken breast halves, cut into 3/4 inch chunks
Coarse salt and fresh ground pepper
3 tsp olive oil
4 garlic cloves, minced
1 can (15.5 oz) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2 inch pieces (approximately 2 cups)
2 tbs chopped pitted kalamata olives (about 5 olives)
1 tsp white-wine vinegar
1/4 cup chopped fresh parsley
Polenta for serving (see alternate recipe below)

Note: you can substitute shrimp for the chicken in this recipe. Replace the chicken with 1 1/2 lbs peeled and deveined shrimp, and replace the chickpeas with cannellini beans.

Season the chicken with 1 tsp salt and 1/4 tsp pepper. In a large, nonstick skillet, heat 2 tsp of the oil over medium-high heat. Add the chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.

Reduce the heat to medium-low; add the remaining teaspoon oil to the skillet. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the chickpeas and 1 cup water. Bring to a boil; cook until the liquid is reduced by half, about 2 minutes.

Add the tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add the olives, vinegar, and chicken along with any accumulated juices to the pan; toss until warmed through, about 1 minute. Stir in the parsley. Serve over the polenta.

Soft Polenta:
Coarse salt and fresh ground pepper
3/4 c yellow cornmeal
1/4 c freshly grated cheese (Parmesan, Asiago, or sharp Cheddar)
1 tbs butter

In a large saucepan, bring 4 cups water, 1 1/2 tsp salt, and 1/8 tsp pepper to a boil over high heat. Whisking constantly, very gradually add the cornmeal in a thin stream, whisking until smooth before adding more.

Reduce the heat to medium-low; simmer, whisking often, until thickened, 10 to 15 minutes. Remove from the heat; stir in the cheese and butter until smooth. Serve immediately.

Per serving (with polenta): 464 calories; 12.6 grams fat; 47.4 grams protein; 38.4 grams carbs; 5.5 grams fiber.