Chicken Marsala

So, you have all heard me say this over and over and over again. BULK COOKING is the way to go, it makes week nights SOOOOO easy!

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.

Dinner done!

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