Confetti “Chicken” with Roasted Sweet Corn Recipe

Confetti “Chicken” with Roasted Sweet Corn

SERVES 8

Hearty, colorful and delicious, this dish is low in fat and calories. Roasted sweet corn, dried from fresh corn kernels, is sweet, light, crunchy and fat-free.

1 Tbs. olive oil
5 cloves garlic, minced
1 medium-sized red onion, chopped
1 medium-sized red bell pepper, sliced into strips
1 medium-sized yellow bell pepper, sliced into strips
1 medium-sized green bell pepper, sliced into strips
1 ½ cups coarsely shredded carrots
2 5.5-oz. pkg. soy “chicken” burgers, cut into bite-sized pieces
1 13.5-oz. can quartered artichoke hearts, drained
1 3-oz. pkg. roasted sweet corn
1 cup fruity white wine such as Chenin Blanc
3 Tbs. chopped fresh rosemary
1 ⅔ cups boiling chicken- or vegetable-flavored vegetarian stock
2 Tbs. cornstarch
2 Tbs. cold water
1 ½ Tbs. country-style Dijon mustard

1. Heat oil in an electric skillet or Dutch oven over medium high heat, 1 minute. Add garlic, onions, peppers and carrots, and sauté 4 minutes. Add “chicken,” artichokes and sweet corn. Cook 5 minutes, or until “chicken” browns, stirring often. Add wine and rosemary, stir to mix thoroughly, reduce heat to medium-low and cook 3 minutes. Add stock, cover and simmer.

2. Combine cornstarch and water in small bowl, and add to pan with Dijon mustard. Cover, and simmer about 5 minutes, or until thickened and heated through.