Chicken Marsala Pasta (Gluten Free)
This healthy Chicken Marsala Pasta recipe is prepared with sautéed mushrooms in a garlic, shallot, and wine sauce made without cream!
Servings: 5
Calories: 304kcal
Ingredients
- 6 cloves garlic
- 2 shallots can sub ½ an onion
- 1 lb. chicken breasts boneless and skinless
- 3 Tbsp. gluten free flour blend or AP flour if not gluten free
- 2 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- ⅓ cup white wine such as Sauvignon Blanc or Pino Grigio
- ⅓ cup sweet marsala wine
- 2 8 oz. packages mushrooms such as cremini or Portobello
- 1 12 oz. package gluten free spaghetti noodles or regular spaghetti noodles if not gluten free
- 1 cup low sodium chicken broth
- ½ cup Parmesan cheese plus more for garnish
- ¾ tsp. kosher salt
- ¾ tsp. pepper
- ¼ cup fresh herbs such as parsley or chives optional
Instructions
- Mince 6 cloves of garlic and 2 shallots (can sub ½ an onion).
- Wipe 2 8 oz. packages of mushrooms (any variety) with a cloth to remove any excess dirt. Once cleaned, slice all of the mushrooms.
- Cut 1 lb. of boneless, skinless chicken breasts into chunks. Try to make sure they are relatively the same size to ensure that they cook evenly.
- Place the diced chicken in a bowl or onto a large plate and sprinkle with 3 Tbsp. of gluten free flour blend (or AP flour if not gluten free). Toss until the chicken is evenly coated in the flour.
- Heat a large skillet to medium high and add 2 Tbsp. olive oil. Once the oil is heated, add the diced chicken to the pan along with ¼ tsp. each of kosher salt and pepper. Sauté for 4-5 minutes per side. (The chicken should be cooked through).If the chicken does not all fit in the skillet, this may need to be completed in batches. Make sure to add more oil before cooking the second batch, so that the chicken does not dry out.Once all the chicken is cooked, remove it from the skillet and set aside.
- Reduce the heat to medium and add 1 Tbsp. unsalted butter. Once the butter is melted, add the minced garlic and shallots to the skillet. Sauté for 4-5 minutes, stirring occasionally.There will be brown bits on the bottom of the skillet. Don't get rid of these brown bits, as they provide the dish with great flavor.
- Once the garlic and shallots are sautéed, add ⅓ cup each white wine and sweet marsala wine. Return the heat to medium high and allow the wine to cook for 4-5 minutes. The liquid will reduce a bit and the alcohol flavor will dissipate from the wine.Scrape up the brown bits with a wooden spatula.
- Add the sliced mushrooms, along with ¼ tsp. each of kosher salt and pepper. Sauté the mushrooms for 8-10 minutes, stirring occasionally. The mushrooms will soften slightly and cook down a bit.
- Prepare 1 12 oz. package of gluten free spaghetti noodles (or any spaghetti noodles if not gluten free) according to package instructions. Cook the spaghetti noodles just until al dente. Once cooked, drain the noodles and rinse them under cold water (this will prevent them from becoming mushy or sticky).
- Add the chicken back to the skillet and stir until combined. Pour 1 cup of low sodium chicken broth into the skillet and add ¼ tsp. each kosher salt and pepper. Stir until combined.
- Cook the chicken and mushroom mixture for a few minutes over medium heat, allowing the sauce to thicken a bit.
- Once the sauce is heated, add the cooked and drained pasta to the skillet, along with ½ cup of shredded Parmesan cheese. Toss the pasta in the sauce until completely coated.
- Continue to cook over medium heat until pasta is completely coated and heated through.
- To serve: Serve pasta with some extra shredded Parmesan cheese and garnish with fresh herbs such as parsley, chives, or basil (optional).
Video
Notes
The safe internal temperature for chicken is 165 degrees Fahrenheit and can be checked using a food thermometer.
Feel free to use your favorite variety of mushrooms to make this dish.
You can use any variety of white wine you choose. It's best to use a brand that you enjoy drinking.
Nutrition
Serving: 2cups | Calories: 304kcal | Carbohydrates: 13g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 571mg | Potassium: 472mg | Fiber: 1g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 1mg