Chicken and mushroom marsala with zucchini noodles

If you’re in the mood for some great family cooking, pasta is always a great option because it can be simple and delicious all in one bite. This chicken and mushroom marsala adds another twist on an Italian-American dish which was already based on Sicilian pasta made with scallops. This recipe adds those mushrooms we all love to the modern iteration and it’s got all of the healthy ingredients you love while providing a toothsome and flavour-filled dinner.

ALSO READ: Spinach and mushroom baked eggs: A healthy breakfast meal

Chicken and mushroom marsala tips

The sauce is enhanced with Marsala wine which is a fortified wine that comes from Sicily and will add layers of flavours to your creamy mushroom sauce. If you’re not eating meat, you can leave the chicken out of the sauce and still have a lovely meal with the zucchini noodles which add colour as well as flavour. The flour from the chicken will also help thicken the sauce and when pouring over the pasta, will be beautifully creamy and have layers of incredibly rich flavours.

ALSO READ: Ostrich and mushroom burger: The perfect lunch time meal

You can always add something new to classic dishes. Enjoy this chicken and mushroom marsala with zucchini noodles with your whole family.

Chicken and mushroom marsala recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: Italian, AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Ingredients

• 2 large 2 free-range chicken breasts, sliced in half

• ½ cup ½ flour

• 500 g 500 portabellini mushrooms, sliced

• 2 2 shallots, finely diced

• 2 cloves 2 garlic, finely minced

• 4 sprigs 4 fresh thyme

• ½ cup ½ Marsala wine

• 250 ml 250 chicken stock

• 125 ml 125 cream

• 2 tsp 2 soy sauce

• 500 g 500 zoodles / zucchini noodles / baby marrow spaghetti, to serve

• freshly chopped chives, for serving

• salt and pepper, to taste,

• olive oil, for cooking

Method

• Place the flour in a shallow bowl. Season the chicken pieces on both sides with salt and pepper. Dredge in the flour.
• Heat a drizzle of olive oil in a large frying pan over medium heat. Add the chicken and cook until golden on both sides. Remove from the pan and set aside
• Add mushrooms to the frying pan and cook, stirring frequently, until they have released their juices and browned well. Add shallots, garlic, and thyme and cook, stirring, until shallots are tender and garlic is fragrant.
• Pour in the Marsala wine and deglaze the pan. Add the chicken stock, cream and soy sauce. Simmer until the sauce has reduced and thickened.
• Return the chicken to the pan. Simmer the chicken in the sauce to cook through and warm up.
• Just before serving, heat a drizzle of olive oil in a frying pan.
• Cook zucchini noodles on high heat until just warmed through and tender but retain a nice bit of crunch.
  Season lightly.
• Serve the saucy chicken and mushroom Marsala over the zoodles. Sprinkle with fresh chives and enjoy!

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