The week that I made this we bulk cooked a bunch of chicken breasts on the grill and I pre spiralized the zucchini. It was also coming off the weekend where I made a REAL pasta dish and we had a few noodles left over. Honestly, my body needed the carbs so I’m glad I incorporated the starchy refined pasta.
For this Marsala recipe it took me all of 5 minutes to slam together.
What you need:
2 chicken breasts diced up (family of 3 here)
2 zucchini spiralized
1 cup of portabella mushrooms
2 cloves of garlic, chopped
3/4 Marsala cooking wine
1/4 cup of water
Start with sautéing your garlic, then add your mushrooms. Once the mushrooms are cooked then add in your diced chicken. Let the chicken heat up a little and then add in your cooking marsala, water and your zoodles. Let everything coagulate together and serve with Parmesan cheese on top.