Description
This chicken marsala pasta is made with a perfectly tender, crispy chicken and a creamy marsala sauce filled with mushrooms. It’s made dairy-free without cream added and can be made with gluten-free noodles.
Ingredients
Scale
10 oz noodles, cooked according to directions on the package
1 1/2 pound chicken, sliced horizontally in half to make 4 fillets
3–4 tbsp tapioca flour (or all-purpose)
3 tbsp avocado oil divided
1 shallot, finely chopped
10 oz cremni mushrooms, sliced
2 garlic cloves
¾ cup dry marsala wine
3/4 cup low-sodium vegetable broth
1 cup coconut milk
2 tbsp fresh thyme
salt, black pepper
Instructions
- In a bowl, combine flour, 1/2 tsp salt and ¼ black pepper. Dredge the chicken in the flour and shake off excess using kitchen tongs.
- Heat 2 tbsp of oil in a large pan. Cook chicken breasts until golden-brown on both sides, about 3-4 minute per side. Transfer to a plate.
- Add remaining tablespoon of oil along with shallot and mushrooms. Cook for about 4 minutes until browned, stirring occasionally and scraping any bits off the bottom of the pan. Add garlic and cook for another minute. Pour in wine and vegetable broth. Bring to a boil, turn down the heat and simmer for 10-15 minutes until thickened and reduced by around half, stirring occasionally. Season with salt and pepper.
- Stir in coconut milk, thyme and add cooked chicken. Simmer for 5 minutes, spooning the sauce over the chicken.
- Add in the noodles and toss with the sauce. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes