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.
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.
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!
Nutritional Information & Recipe
Chicken Marsala with Spiralized Rutabaga
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide the rutabaga noodles into four plates and top with the chicken, mushrooms and spoon over remaining juices. Serve immediately.