Chicken Marsala Zucchini Noodles

summary

Looking for a refreshing spin on a classic? Dive into this Chicken Marsala Zucchini Noodles dish. Light, savory, and loaded with flavor, it’s your answer to a hearty yet healthy dinner choice. Crafted without wine or alcohol, it becomes a fan favorite for many looking for that wholesome taste without any compromise. Let’s dive in!

Ingredients

• Chicken Breasts: 2 (about 1 lb or 450 grams)
• Zucchini: 4 medium-sized (2 lbs or 900 grams) (spiralized into noodles)
• Mushrooms: 1 cup (8 oz or 225 grams) (sliced)
• Chicken Broth: 1 cup (240 ml)
• Garlic Cloves: 3 (minced)
• Olive Oil: 2 tbsp (30 ml)
• Cornstarch: 1 tbsp (mixed with 2 tbsp or 30 ml of water)
• Salt: to taste
• Black Pepper: to taste
• Fresh Parsley: a handful (chopped for garnish)

Preparation and Cooking Time

• Preparation: 15 minutes
• Cooking: 30 minutes
• Total: 45 minutes

Serves 2

Nutritional Facts (per serving)

• Calories: 420
• Protein: 40g
• Carbs: 28g
• Fiber: 5g
• Fats: 15g
• Sodium: 350mg

How to Make Chicken Marsala Zucchini Noodles

1. Begin by seasoning the chicken breasts with salt and pepper.
2. In a skillet, heat the olive oil over medium heat.
3. Add the chicken and cook for about 5 minutes on each side, or until it’s golden brown and fully cooked. Remove and set aside.
4. In the same skillet, add a tad more oil if needed. Toss in the minced garlic and stir for a minute or until aromatic.
5. Add the mushrooms. Cook for about 5-7 minutes, or until they release their juices and start to brown.
6. Pour in the chicken broth. Let it simmer and reduce by half.
7. Whisk in the cornstarch mixture to thicken the sauce.
8. Return the cooked chicken to the skillet, coating it well with the sauce.
9. In another pan, lightly sauté the zucchini noodles for 2-3 minutes, ensuring they remain al dente.
10. Serve the Chicken Marsala over the bed of Zucchini Noodles. Garnish with fresh parsley.

Tips

1. Spiralize the zucchini right before cooking to ensure freshness.
2. Always pat the chicken dry before seasoning to achieve a perfect golden brown sear.
3. For added richness, consider adding a tablespoon of unsalted butter to the sauce.
4. While our recipe doesn’t use wine, a splash of lemon juice can introduce a hint of tanginess if desired.

Serving Suggestions

• Serve the Chicken Marsala Zucchini Noodles with a side of freshly steamed broccoli or green beans for added greens.
• For those wanting a slight crunch, consider topping the dish with some toasted almonds or cashews.
• If you’re looking to introduce some heat, a sprinkle of red pepper flakes does wonders!

AH7 is your go-to place for all things health and fitness. This Chicken Marsala Zucchini Noodles recipe is one of many we offer to help you on your journey. The perfect blend of taste and nutrition, it’s bound to become a staple in your menu. Enjoy your meal, and remember – every bite is a step closer to a healthier you!

CHICKEN MARSALA ZUCCHINI NOODLES

Looking for a refreshing spin on a classic? Dive into this Chicken Marsala Zucchini Noodles dish. Light, savory, and loaded with flavor, it’s your answer to a hearty yet healthy dinner choice. Crafted without wine or alcohol, it becomes a fan favorite for many looking for that wholesome taste without any compromise. Let’s dive in!

5 from 2 votes

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

CHICKEN MARSALA ZUCCHINI NOODLES

Amount per Serving

Calories

420

% Daily Value*

Fat

 

15

g

23

%

Sodium

 

350

mg

15

%

Carbohydrates

 

28

g

9

%

Fiber

 

5

g

21

%

Protein

 

40

g

80

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• hicken Breasts: 2 about 1 lb or 450 grams
• Zucchini: 4 medium-sized 2 lbs or 900 grams (spiralized into noodles)
• Mushrooms: 1 cup 8 oz or 225 grams (sliced)
• Chicken Broth: 1 cup 240 ml
• Garlic Cloves: 3 minced
• Olive Oil: 2 tbsp 30 ml
• Cornstarch: 1 tbsp mixed with 2 tbsp or 30 ml of water
• Salt: to taste
• Black Pepper: to taste
• Fresh Parsley: a handful chopped for garnish

Instructions

• Begin by seasoning the chicken breasts with salt and pepper.
• In a skillet, heat the olive oil over medium heat.
• Add the chicken and cook for about 5 minutes on each side, or until it’s golden brown and fully cooked. Remove and set aside.
• In the same skillet, add a tad more oil if needed. Toss in the minced garlic and stir for a minute or until aromatic.
• Add the mushrooms. Cook for about 5-7 minutes, or until they release their juices and start to brown.
• Pour in the chicken broth. Let it simmer and reduce by half.
• Whisk in the cornstarch mixture to thicken the sauce.
• Return the cooked chicken to the skillet, coating it well with the sauce.
• In another pan, lightly sauté the zucchini noodles for 2-3 minutes, ensuring they remain al dente.
• Serve the Chicken Marsala over the bed of Zucchini Noodles. Garnish with fresh parsley.

Notes

Tips:

• Spiralize the zucchini right before cooking to ensure freshness.
• Always pat the chicken dry before seasoning to achieve a perfect golden brown sear.
• For added richness, consider adding a tablespoon of unsalted butter to the sauce.
• While our recipe doesn’t use wine, a splash of lemon juice can introduce a hint of tanginess if desired.