Sausage and Chicken Creole, Chicken Marsala Meatballs

Sausage and Chicken Creole

  • 9 oz. chicken Andouille sausage
  • 1 ½ lbs. boneless, skinless chicken thighs
  • 1 cup chopped onions
  • ½ cup chopped carrots
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 cloves garlic, minced
  • 3 oz. tomato paste
  • 1 14.5 oz. can diced tomatoes
  • 1 cup low-sodium chicken broth
  • ½ cup tomato sauce
  • 2 teas. Creole seasoning
  • Dash of cayenne pepper
  • Green onions, optional
  • Rice, optional

Slice the sausage into 1” slices. Trim any excess fat from the chicken thighs. Seed and chop the red and green bell peppers. Place the sliced sausage, chicken thighs, onions, carrots, peppers, garlic, tomato paste, diced tomatoes, chicken broth, tomato sauce, creole seasoning and cayenne pepper in a slow cooker and stir. Cover the slow cooker and cook the creole on low for 4 hours or on high for 7-8 hours. Remove the cooked chicken thighs from the slow cooker and shred the chicken thighs using two forks. Return the shredded chicken back to the slow cooker and stir. Divide creole among 6 bowls for serving. Creole may be topped with sliced green onions, if desired. Creole may be served over rice, if desired. Recipe makes 6 servings Estimated WW Smart points for the creole (excluding rice) is 4 points per serving.

Chicken Marsala Meatballs

  • 1 lb.9 3% lean ground chicken
  • 10 oz. cremini mushrooms, sliced
  • 1/3 cup bread crumbs
  • ¼ cup grated parmesan cheese
  • 1 egg, beaten
  • 3 cloves garlic, minced
  • 2 ½ Tbsp. fresh parsley, chopped
  • ½ Tbsp. flour
  • 1 ½ teas. butter or margarine
  • ¼ cup shallots, finely chopped
  • ¾ cup low-sodium chicken broth
  • 1/3 cup Marsala wine
  • Salt and pepper to taste

TODAY Show: Giada De Laurentiis cooks up crowd-pleasing recipes like marsala meatballs and creamy lobster linguine. — December 21, 2015

Preheat oven to 400 degrees F. Spray a baking pan with cooking spray. Finely chop one-third of the mushrooms and place in a medium bowl together with the ground chicken, breadcrumbs, parmesan cheese, egg, 1 clove of the minced garlic, 2 tablespoons of the parsley and salt and pepper to taste. Mix these ingredients well and gently shape the mixture into 25 small meatballs. Place meatballs on prepar ed baking sheet and bake in preheated oven until golden, 15-18 minutes. Whisk the flour, Marsala wine and chicken broth together in a small bowl and set aside. Place a large skillet on the stove over medium heat. Add the butter or margarine to the skillet.

When the butter or margarine is hot add the shallots and garlic to the pan and cook for about 2 minutes until golden and soft. Add the remaining mushrooms to the skillet and some salt and pepper and cook about 5 minutes, stirring occasionally. Add the meatballs to the skillet, stir the Marsala wine mixture and pour this over the meatballs. Cover the skillet and cook for about 10 minutes. Garnish the creole with the remaining chopped parsley. Recipe makes 5 servings Estimated WW Smart points 5 per serving.