Chicken · dinner · entree

Chicken Marsala Spaghetti Squash

Everytime we go to an Italian restaurant, I always order the same thing: either chicken picatta or chicken marsala.

I guess you could call me a creature of habit. I love those two dishes so much, I rarely stray away from them. I also always get a cannoli for dessert, because let’s be honest…cannolis are just about the greatest things on this Earth.

I do the same thing at my favorite restaurants, too. Mexican? Probably chicken tacos or avocado enchiladas. Thai? Shrimp pad thai, always. Indian? Dal, tikka masala, or paneer. I’ve got my routines and I stick to them.

The cravings for pasta are REAL, y’all. I haven’t any pasta in almost a month. It’s hard. I love noodles of all shapes and sizes. There’s a void in my heart that pasta left when I gave up complex carbs. It’s sad.

To try and satisy my pasta craving, I made this chicken marsala—with spaghetti squash. I do love spaghetti squash, but it’s not a perfect replacament for pasta. It’ll work in a pinch, though, and I love the texture and taste of the stuff. A quick roast in the oven with olive oil, salt and pepper is all you need.

I used two different types of mushrooms for this marsala: baby portobello & shiitake. The more mushrooms, the better, I always say. The marsala portion of this meal is so freaking easy to make—beef broth, marsala, thyme, chicken and mushrooms. So. Freaking. Easy.

This doesn’t stop my pasta cravings, but it helps curb them for a little bit. Try it for yourself to test it out.

Chicken Marsala Spaghetti Squash

  • Servings: 4
  • Difficulty: Easy
  • Print

Roasted spaghetti squash with a chicken, mushroom and marsala sauce.

Ingredients

  • 1 spaghetti squash, cut in half and seeds taken out
  • 3 TBS. olive oil
  • salt & pepper
  • 1 lb. boness, skinless chicken breast, pounded thin
  • 2 cloves garlic, minced
  • 2 cups baby portobello mushrooms, sliced
  • 2 cup shiitake mushrooms, sliced
  • 3/4 cups marsala wine
  • 1 1/2 cup beef broth
  • 1 tsp. dried thyme

Directions

  1. Preheat oven to 400 degrees. Drizzle 2 tablespoons olive oil on spaghetti squash halves and sprinkle with salt and pepper. Roast for 20-30 minutes or until flesh flakes away easily with a fork.
  2. Meanwhile, heat remaining tablespoon of oil in a large skillet. Sprinkle chicken cutlets with salt and pepper. Cook for 5-6 minutes per side until cooked through. Transfer to a plate and slice into strips.
  3. Add garlic and mushrooms to skillet, and more oil if needed. Cook until tender, about 2-3 minutes. Add wine and cook until reduced until almost no liquid remains, about 8-10 minutes. Add beef broth and simmer until reduced by half, about 10 minutes.
  4. Add thyme and stir. Serve chicken & sauce on top of spaghetti squash.

Step-By-Step Instructions

Preheat oven to 400 degrees. Drizzle 2 tablespoons olive oil on spaghetti squash halves and sprinkle with salt and pepper. Roast for 20-30 minutes or until flesh flakes away easily with a fork.

Meanwhile, heat remaining tablespoon of oil in a large skillet. Sprinkle chicken cutlets with salt and pepper. Cook for 5-6 minutes per side until cooked through. Transfer to a plate and slice into strips.

Add garlic and mushrooms to skillet, and more oil if needed. Cook until tender, about 2-3 minutes.

Add wine and cook until reduced until almost no liquid remains, about 8-10 minutes.

Add beef broth and simmer until reduced by half, about 10 minutes.

Add thyme and stir. Serve chicken & sauce on top of spaghetti squash.

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