Thank you Modern Table for sponsoring this post. This delicious, complete protein pasta is made from just three plant-based ingredients — eat clean with Modern Table pasta today!
Chicken Marsala was the first “fancy” meal I learned to cook all by myself. I Googled the recipe and set to work to create a nice dinner for a guy I was trying to impress. That was 8 years ago. While that date might not have been a love connection, it sparked a love connection between chicken marsala and me, and it continues to be one of my favorite fancy meals to make.
This Gluten-Free Chicken Marsala Pasta uses Modern Table Complete Protein Penne pasta. I love this pasta because it is flavorful all on its own and pairs perfectly with this marsala sauce. The pasta gets its flavor from its three simple ingredients: lentils, rice and peas. Yup that is it! Some gluten-free pasta contain a bunch of funky ingredients, which is a bit disappointing. With only three plant-based ingredients, the plain pastas are vegan, non-GMO, and gluten-free. All Modern Table’s pastas are lentil-based and contain complete proteins – meaning they have the 9 essential amino acids our bodies need for strong energy, good digestion and muscle health.
This gluten-free chicken marsala pasta feels indulgent without actually being indulgent! It is packed with layers of flavors from earthy portobello mushrooms, rich sauce and hearty chicken bites. I could seriously eat this pasta over and over again! I feel like I am getting a fancy meal, but I get to enjoy it from the comfort of home with my hubby!
Ingredients
- 2 boxes Modern Table Protein Penne Pasta
- 1 lb thinly sliced chicken breasts
- 1/4 tbls olive oil
- 3 1/2 tsp salt, divided
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 2 8oz packs of baby portabellas, sliced
- 1/4 cup, diced shallot
- 3/4 cup marsala wine
- 1/2 chicken broth
- 1 tbls tapioca flour
Directions
- Pour olive oil in a large cast-iron skillet over medium-high heat.
- Season chicken on all sides with 1/2 teaspoon salt, 1/2 teaspoon dried oregano and 1/4 teaspoon black pepper. If you can’t find thinly sliced chicken, you can buy chicken breasts and butterfly them then pound them until thin!
- Once your cast-iron skillet is hot, add in your chicken. Cook for 5 minutes then flip and cook for another 5 minutes. Remove chicken from pan and let cool.
- In a large pot of water until boiling, add in 2 teaspoons of sea salt and Modern Table Protein Penne Pasta. Return to a soft boil and cook for 11-13 minutes or until tender.
- In your cast-iron skillet that you cooked the chicken in, return to medium-high heat and add in mushrooms, shallot, marsala and chicken stock to the pan. Simmer for 5 minutes.
- In a small bowl, take some of the liquid from the pan and mix it together with the tapioca flour until smooth. Add back into the pan and simmer for a few more minutes. If your sauce seizes up, you can always add 1/4 cup more marsala and chicken stock.
- Once the chicken is cool. cut into bite-sized pieces and mix back into the pan.
- Right when your pasta is done, drain and immediately toss pasta into the pan and thoroughly coat with the sauce. Serve and enjoy!
Be sure to check out Modern Table for their other gluten-free pasta varieties such as elbow, spirals and rotini! You can buy online or find it at your local grocery store such as Whole Foods or Target!
