Chicken Marsala with Spiralized Rutabaga

gluten freemeat & poultry
Chicken Marsala with Spiralized Rutabaga

Chicken Marsala with Spiralized Rutabaga

I took a poll after sharing the behind-the-scenes of cooking this recipe and asked if my Instagram fam would make this dish. I was surprised by how many people said no, followed by “because I don’t know where to get rutabaga or how to cook it.”

First off, you MUST try rutabaga, it has a great mild nuttiness and has a very pasta-like consistency. Second, if you ever don’t like the veggie noodle used in a recipe, just substitute your favorite veggie!

My recipes are meant to be customizable!

One of the first meals I made for a man was a chicken marsala. It was made with butter and some other not-so-clean ingredients. It was delicious, but I specifically remember feeling tired and bloated afterward, which is not a good combo when you’re trying to feel sexy around your boyfriend.

Chicken Marsala with Spiralized Rutabaga

I haven’t had chicken marsala since that day, and today, I’m excited to share a healthier version of this classic Italian dish.

If you don’t like mushrooms, this isn’t the meal for you, but if you do, you’re going to LOVE it. My parents were gobbling up the mushrooms after they finished their chicken portions. And I’ve totally hooked my mother onto using almond flour as a breading instead of breadcrumbs – it has a nice flavor, it’s gluten-free, lower on the glycemic index, and less processed. All you need is a little seasoning to add flavor!

Whether you’re making this for you, your family, or a date, you’re going to be surprised at how easy it is to prepare – AND, if you don’t like rutabaga noodles you can also use zucchini, parsnip, butternut squash or sweet potato – those are the ones I’d recommend for flavor and consistency.

Chicken Marsala with Spiralized Rutabaga

I’m in Chicago for a quick day trip for something Inspiralized-related and Lu’s alone with the baby! It’s his first time being alone with Luca for a day, I can’t wait to reunite with them tonight — and see how his day went! He’s an amazing father and I think this will boost his confidence even more with the baby!

Watch our video to learn how to spiralize a rutabaga using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Serves 4

Chicken Marsala with Spiralized Rutabaga

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 2 medium rutabaga, peeled, Blade C, noodles trimmed
  • 1/3 cup almond flour
  • ½ teaspoon garlic powder
  • salt and pepper
  • 4 chicken cutlets (or boneless chicken breasts pounded to ¼” thick)
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 large shallot, minced
  • 10 ounces button mushrooms, sliced
  • ½ cup Marsala wine
  • 4 fresh thyme springs
  • 1 1/3 cup low sodium chicken stock
  • 2 tablespoons chopped curly parsley


  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the rutabaga noodles. Spritz with cooking spray and roast for 15-20 minutes or until cooked through.
  2. Place the almond flour in a shallow pan or plate. Season the flour with garlic powder, salt, pepper and mix with fingertips. Place the chicken on another plate and season with salt and pepper. Dredge the chicken in the flour mixture to coat lightly and place back on the plate. Set aside.
  3. Heat half of the oil in a large nonstick skillet. Once oil is shimmering, add the chicken and cook about 2 minutes per side or until golden brown. Transfer the chicken to another plate.
  4. Add the remaining oil to the same nonstick skillet and add the garlic and shallots and stir for 30 seconds or until fragrant. Add the mushrooms and season with salt and pepper. Cook for 3 minutes or until mushrooms are fork-tender and juices evaporate. Add the Marsala wine and thyme and let simmer until the liquid reduces by half, about 3 minutes. Add the chicken broth and simmer until reduced by half, about 5 minutes. Once reduced by half, add the chicken back to the skillet and cook for another 2 minutes or until just heated through, turning to coat in the sauce. Season with parsley.
  5. Discard the thyme stems and using tongs, divide the cooked chicken and mushrooms to a four individual plates. Immediately add in the cooked rutabaga noodles and sauté for 2-5 minutes or until rutabaga absorbs flavors from the pan.
  6. Divide the rutabaga noodles into four plates and top with the chicken, mushrooms and spoon over remaining juices. Serve immediately.

Chicken Marsala with Spiralized Rutabaga

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB.
You can upload: image.


Beth Rossignol says:
I love chicken Marsala! I am looking forward to making this! Thank you Ali!!!!
Ali Maffucci says:
Hope you try it and love it!
Lisa says:
This looks wonderful but the link to Pinterest won’t work. I want to pin to my inspiralized board!
Beth Keane says:
For people with tree nut allergies, it's nice to have am alternative. My daughter is a type 1 diabetic. Spiralizing has provided us with low carbs alternatives. (Type 1 diabetics count carb grams and fiber grams.) We have to be very precise with the carbs in each serving and the measurement of your nutritional calculations. We appreciate your recipes!!! We weigh and calculate every ingredient. Thank thank thank you! We sing your praises and our perfect portions scale to all.
Ann says:
I love Rutabaga’s! I always substitute them for potatoes in recipes.Especially soup! It just add that next layer of flavor. I will say I always hunt out the ones that are not coated in wax. Whole Foods usually has them without the wax.
Meaghan says:
Great tip! Thanks for sharing!
Sarah S says:
Oooooh! Thank you for letting us know! I LOVE rutabagas, but they are impossible to cut when they have wax and I never eat them. I will look for some at Whole Foods!
Debra says:
I have to say that I am shocked that Ali said that so many people would not try this dish because they did not know where to get a rutabaga. The answer is--in the grocery store. (It may be referred to as a turnip in the store). I love them, so I am happy to see another way to cook them.
Mona Spinoza says:
rutabaga and turnip are not exactly the same vegetable. Both of these root vegetables are members of the Brassica family, which includes cabbages, but the rutabaga is probably a hybrid of a cabbage and a turnip. Turnips are usually white-fleshed with white or white and purple skin. ... Rutabagas are sweeter than turnips
Meaghan says:
It's great to know you're a rutabaga fan!
Celeste says:
Just a note: There are two types of Marsala wine; dry and sweet. For Chicken Marsala, you'll need to use the dry Marsala. The sweet Marsala will make the dish wayyyy too sweet instead of savory.
Meaghan says:
Thank you for sharing this information with us!
Lauren Saks says:
Just made this. Amazing!
Meaghan says:
Yay! Thanks for giving it a shot!
Jacky says:
You inspired me to try rutabaga last week when you posted this on your Insta stories! I was sad so many people voted no, so I ended up making up my own recipe and I'm pretty sure rutabaga noodles are my new favorite! Can't wait to try this recipe!!
Meaghan says:
Woo!! Thanks for giving them a try!!
Minnie Trejo says:
This sounds amazing! I love rutabaga. Just recently discovered their loveliness❤️
Meaghan says:
We love to hear that!!
Suzanne says:
Ali, I'm getting you blog in tiny, tiny italicized writing - is there something wrong? I can't really see it to read. This is a sudden change. Yours is the only one that's doing this.
Meaghan says:
That's so strange, Suzanne! It's not showing up that way for us. Try seeing if switching browsers helps?
LuAnne says:
I made this the other day and it was really good. Even picky husband liked it. I did use only one large rutabaga and I had to cook the rutabaga longer than directed to get it tender but that wasn’t a problem. I liked that the rutabaga cooked up soft but not watery and the chicken was tender and juicy. Served it with some green beans for color. I will make this often.
Sandy says:
Hi, the Rutabaga noodles look great (such a more interesting name than swede as its called here in the UK). Please can you tell me what make of peeler you use in the "How to Video" . I need a stronger peeler to deal the tougher veg. Looking forward to trying this recipe but substituting Vegan Quorn Fillets for the chicken. Many thanks for all your great recipes.
Meaghan says:
Hi Sandy! You can find all of Ali's favorite cooking tools (including the peeler she uses) here:
Renee says:
My kitchen smells amazing as this cooks!! But man the prep and cook time is waaaaaaaay off on this recipe. I think I’ve been prepping and cooking for an hour!
Kathy says:
This is a 10/10 recipe. A keeper! I used the Marsala wine from the liquor store and baby portabella mushrooms. My family loved this! We have a Thanksgiving rutabaga recipe. This version of spirilzing them, baking in oven and adding to the Marsala sauce was out of this world! Thanks for sharing! I pound out pieces of cut up chicken breast. Pounding it out really makes it tender. Totally worth taking time to make this meal. We love it!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales