Chicken Marsala
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 521.0
- Total Fat: 17.2 g
- Cholesterol: 65.0 mg
- Sodium: 104.1 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 12.4 g
- Protein: 36.1 g
View full nutritional breakdown of Chicken Marsala calories by ingredient
Introduction
Wonderful blend of zucchini, mushrooms, onions and balsamic vinegar make this the perfect dish for any night of the week. Wonderful blend of zucchini, mushrooms, onions and balsamic vinegar make this the perfect dish for any night of the week.Number of Servings: 2
Ingredients
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2 Tyson boneless, skinless chicken breast
3/4 tsp Oregano, ground
1 dash Pepper, black
1 tbsp Carrington Farms Organic Coconut Oil
1/2 tsp Great Value Minced Garlic
1 tbsp Smart Balance Light w/Flaxseed Oil
3 slice, thin Onions, raw
1/4 medium Zucchini
3/4 cup, pieces or slices Mushrooms, fresh
1/3 cup Water, tap
3 tbsp Coconut flour - 1 tablespoon - 62.5 (by SCRAPPYMELLA)
1 tbsp Basil
2 serving Egg Noodle Ronzoni Smart Taste 2 oz dry (by 7777BEV)
Directions
Cook egg noodles according to package directions.
Cut chicken into bite size pieces.
Heat the coconut oil over medium high heat in a large skillet.
Sprinkle the chicken with oregano and pepper. Add the chicken and garlic to the skillet. Cook until lightly browned (about 2-3 minutes) stirring a couple of times.
Add the margarine, onion, zucchini and mushrooms to the skillet. Cook 2-3 minutes until the vegetables are soft. Sprinkle with the coconut flour. Stir well.
Mix balsamic vinegar with water and add to the skillet. Cook 1 minute more until the sauce thickens slightly. Sprinkle with the basil. Serve over egg noodles.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LADYLUK.
Cut chicken into bite size pieces.
Heat the coconut oil over medium high heat in a large skillet.
Sprinkle the chicken with oregano and pepper. Add the chicken and garlic to the skillet. Cook until lightly browned (about 2-3 minutes) stirring a couple of times.
Add the margarine, onion, zucchini and mushrooms to the skillet. Cook 2-3 minutes until the vegetables are soft. Sprinkle with the coconut flour. Stir well.
Mix balsamic vinegar with water and add to the skillet. Cook 1 minute more until the sauce thickens slightly. Sprinkle with the basil. Serve over egg noodles.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LADYLUK.
