Eosinophilic Esophagitis Friendly Dairy Free Chicken Marsala Pasta
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz fettuccine or linguine
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 1 tsp salt
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (about 2 large), pounded to ½-inch thickness
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp olive oil
For the Marsala sauce
- 2 tbsp dairy free butter
- 10 oz cremini mushrooms, sliced ¼-inch thick
- 3 cloves garlic, minced
- 2 tbsp all-purpose flourChef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
- ¾ cup dry marsala wine
- 1 ½ cups chicken broth
- 1 tsp fresh thyme leaves
- ¼ tsp black pepper
- ½ cup reserved pasta water
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tsp salt and the fettuccine and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta in a colander and set aside.
- 2
While the pasta cooks, season the pounded chicken breasts on both sides with 1/2 tsp salt and 1/4 tsp black pepper, then dredge each piece in the 1/4 cup flour, shaking off any excess.
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