Mushroom & Tomato Broth with Roasted Chicken & Polenta

Ok, once you roasted all those veges and chicken, you stored what you didn't use for the rest of the week's meals.  The rich flavors of this broth do not require a thickening medium.  I simply stick with the chicken broth from the roasting pan and the flavors pop.

For the Mushroom & Tomato Broth you'll need:
2 small cans mushrooms (pushed for time this week)
1 clove of roasted garlic from Sunday's roast
1 cup of broth from Sunday's roast
1 Tbsp Shallots
1 1/2 roma tomato rough chopped

Put all of the above in a skillet and heat over medium heat to blend all the flavors.  simmer for around 4-5 minutes.  Add 1 Tbsp fresh basil (optional).  Cook another 30 secs to 1 minute.

Set aside.
Next you'll need:
Roasted Chicken from Sunday 4 slices.
Sliced polenta 4 slices

Use the same pan and heat with medium high heat.  Add 1 Tbsp olive oil and four slices of polenta. Sear the polenta for a few minutes and plate it up... see below.  salt and pepper to taste.  Adding the basil at the last minute to the mushroom mixture gives it just the right richness and fresh flavor.  You don't want to cook fresh basil too much, it bitters quickly.  Add it right at the end of the heated cooking time.  For such a simple meal, this is popping with rich flavors, and it is low in fat.  wow, really good! Enjoy!

This recipe serves 2 people.  Double it up for more!