Keto Chicken Marsala Zoodle Pasta

Keto Chicken Marsala Zoodle Pasta

Ingredients

• 680 g boneless skinless chicken breasts, cut into bite-size pieces
• 22.5 g (3 tbsp) almond flour or coconut flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 27 g (2 tbsp) olive oil
• 14 g (1 tbsp) butter
• 226.8 g fresh mushrooms, thinly sliced
• 1 shallot, diced
• 2 cloves garlic, minced
• 236.6 ml Marsala wine (not marsala cooking wine)
• 473.2 ml low-sodium chicken broth
• 120 ml Greek yogurt (substitute for heavy cream)
• 1 tsp dried oregano leaves
• 1 tsp dried basil
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1/2 tsp dried thyme
• 16 g cornstarch + 30 ml water (for thickening)
• 2 medium zucchinis, spiralized to make zoodles
• 50 g freshly grated parmesan cheese
• 15 g fresh chopped parsley

Instructions

1. Prep Chicken: Add chicken pieces to a ziplock bag with almond flour, salt, and pepper and shake to coat.
2. Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 2-3 minutes per side. Remove from skillet and set aside.
3. Sauté Vegetables: In the same skillet, add butter, mushrooms, shallot, and garlic. Cook until mushrooms are browned.
4. Finish Sauce: Add Marsala wine, scraping up any browned bits. Stir in chicken broth and Greek yogurt until well combined. Add oregano, basil, thyme, salt, and pepper. Bring to a simmer.
5. Add Zoodles: Add the chicken back to the skillet along with the spiralized zucchini noodles. Cook for about 3-5 minutes until zoodles are tender.
6. Thicken Sauce: Mix cornstarch with water and stir into the pasta. Cook for another 1-2 minutes until sauce thickens.
7. Serve: Garnish with parmesan cheese and parsley. Enjoy your keto-friendly Chicken Marsala Zoodle Pasta!