Alpha Gal Friendly One-Pot Chicken Marsala Pasta

Total time50 min

Prep time15 min

Cook time35 min

4.6

(9)

Alpha Gal Friendly One-Pot Chicken Marsala Pasta

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts, sliced ½-inch thick
½ tsp salt
½ tsp black pepper
2 tbsp olive oil, divided
1 lb cremini mushrooms, sliced
4 cloves garlic, minced
1 tbsp all-purpose flour
¾ cup dry marsala wine
Ingredient note
Some brands use animal-derived fining agents like gelatin during production. Look for bottles labeled vegan or check a resource like Barnivore.com.
3 cups low-sodium chicken broth
8 oz penne or rigatoni pasta
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup freshly grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Season the chicken slices on both sides with the salt and pepper. Heat 1 tbsp of the olive oil in a large 12-inch straight-sided skillet or wide Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 3 minutes, then flip and cook for another 2 minutes, until the pieces are golden on both sides and reach 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a plate and set aside.
2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same pan. Add the mushrooms in an even layer and cook, stirring occasionally, for 6–7 minutes, until they have released their liquid and are deeply browned.

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