Dairy Free One-Pot Chicken Marsala Pasta
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Learn more āIngredients
4 servings
- 1 Ā½ lb boneless, skinless chicken breasts, sliced Ā½-inch thick
- Ā½ tsp salt
- Ā½ tsp black pepper
- 2 tbsp olive oil, divided
- 1 lb cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 tbsp all-purpose flour
- Ā¾ cup dry marsala wine
- 3 cups low-sodium chicken broth
- 8 oz penne or rigatoni pasta
- Ā½ cup heavy cream
Chef's tipUse 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 tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - Ā½ cup freshly grated parmesan cheese
Chef's tipChoose 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 165Ā°F (74Ā°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 6ā7 minutes, until they have released their liquid and are deeply browned.
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