Looking for a dinner that is sure to impress? Morrison Healthcare’s Chicken Marsala with Whole Grain Linguini, Garden Zucchini and Tomatoes should do the trick! This lightened up version of a classic comfort food will have your family, friends and whoever else is lucky enough to be at your table raving.
Ingredients:
Chicken Marsala
- 6 (4oz) skinless boneless chicken breast
- 2 tbsp. all-purpose flour
- Extra virgin olive oil cooking spray
- 2 tbsp. minced shallots
- 2 garlic cloves, sliced
- 1 1/2 cups sliced button mushrooms
- 1/2 cup Marsala cooking wine
- 1/2 cup low sodium chicken stock
- 1/4 cup fat free half and half
- 1/2 tsp. dried thyme
- 1 1/2 tbsp. fresh chopped parsley
Whole Grain Linguine
- 1/2 lb. dry whole grain linguine
- 2 1/2 quarts boiling water
- 2 tbsp. extra virgin olive oil
Zucchini and Tomatoes
- 1 1/2 tsp. extra virgin olive oil
- 3 cups cherry tomatoes, halved
- 3/4 cup diced yellow onion
- 2 garlic cloves, crushed
- 3 cups sliced zucchini squash
- 1/2 tsp kosher salt
- 1/2 tsp. fine ground black pepper
- 1/3 cup chopped fresh basil
Directions:
For the Chicken Marsala:
- Preheat oven to 350 degrees Fahrenheit. Lightly pound chicken breasts if needed to even out the thickness. Dust each piece with flour.
- Generously spray the bottom of oven proof skillet with olive oil, heat over medium heat. When oil is hot, pan sear chicken on both sides and shingle into an oven safe baking dish. Note that chicken will finish cooking in oven. When all chicken is lightly browned, turn heat to low and make sauce.
- Heat a medium sauté pan over medium heat and mist the pan with olive oil. Add shallots and garlic, sauté for 1 to 2 minutes until shallots are translucent. Add the mushrooms and sauté another 3-4 minutes until mushrooms are golden brown. Stir in the Marsala wine and deglaze the pan until wine has reduced by half. Add fat free half and half and chicken stock. Stir to combine and reduce liquid by 1/3. Stir in thyme. Pour the sauce over the chicken. Bake chicken covered in a 350F oven about 10 to 12 minutes until chicken is cooked throughout. (Use thermometer 165 degrees Fahrenheit). Sprinkle with fresh parsley just before serving.
For the Whole Grain Linguine:
- Add linguine to boiling water. Stirring occasionally. Cook for 12 minutes or until tender but firm. Drain well. Toss with olive oil.
For the Zucchini and Tomatoes:
- Heat the oil in large sauté pan over medium/high heat. Sauté cherry tomatoes for 1-2 minutes for skin to soften. Add the onions and garlic until onions are transparent. Do not brown garlic.
- Add zucchini and season with salt, and pepper. Stir gently to blend. Simmer for 3 minutes.
- Toss with fresh basil to serve.
To Plate the Dish:
- Place 1 cup of pasta and 1 cup sautéed zucchini and tomatoes on each serving plate. Top with 1 portion of chicken breast with the Marsala sauce on top and serve.
