I am a big fan of chicken marsala, especially over pasta. I was in the mood for marsala but wanted to stray away from pasta (I’m trying to be good). However, I knew that I didn’t want to serve it over rice. I just so happened to have a spaghetti squash, and thought it would be cool idea to turn them into bowls. I figured that the marsala chicken and gravy would compliment the spaghetti squash very well… so I came up with “Chicken Marsala Spaghetti Squash Bowls”. I don’t know about you guys but I always love saving/transforming every part of a fruit or veggie when I can. For example: Pineapple Rice Bowls, Stuffed Peppers, Watermelon Punch Bowls, or anything of that sort. I just think it looks so appealing. You know what I mean? Any ways, this approach on chicken marsala is a little more healthy than serving it over a mound of pasta, yet still so delicious and flavorful. I hope you all enjoy!
- 2 whole medium sized spaghetti squash (cut in half – the long way)
- 1/4 teaspoon of garlic powder
- salt and pepper to taste
- olive oil
- 8 small-medium thin sliced boneless chicken breasts
- 2/3 cup of flour
- salt and pepper
- 2 cups of white mushrooms (sliced)
- 4 tablespoons of olive oil
- 2 tablespoons of flour
- 2 tablespoons of salted butter
- 1 1/2 cups of chicken stock
- 1/4 cup of marsala wine
- salt and pepper to taste
- fresh minced parsley for garnish
- Set oven to 375°F.
- Cut each spaghetti squash in half the long way (from stem to tail), and remove seeds with a spoon.
- Place on a nonstick sheet pan/baking dish, drizzle/brush with olive oil, and sprinkle lightly with salt & pepper.
- Roast for about 45 minutes or until squash is tender. (The squash is ready when you can easily pierce a fork through. At this point, taste it. If it is a little crunchy, put the squash back in the oven and roast for another 10-15 minutes.)
- Once squash is done, scrape the inside flesh with a fork creating long spaghetti like strands. Be sure to scrape all of the squash from the peel. Save the squash “bowls”.
- Place strands into a mixing bowl and toss lightly with garlic powder. Add salt/pepper to your liking.
While the spaghetti squash is cooking, start the chicken and marsala sauce:
- Set a large frying pan over medium/high heat. Add in 1 tablespoon of olive oil.
- Once oil is hot, sauté the sliced mushrooms until tender/golden brown. Sprinkle lightly with salt and pepper. Set aside.
- Next, trim off any excess fat from the chicken breasts. Lightly pound chicken with tenderizer on each side of the breast.
- Place 2/3 cup of flour onto a plate. Dredge each chicken breasts in flour, so that they are just lightly dusted with flour on each side.
- In the same frying pan used for the mushrooms, set heat to medium and add in 3 tablespoons of olive oil.
- Once oil is hot, place chicken breasts into pan and fry for about 3-4 minutes on each side or until golden brown. (8 chicken breasts will not fit in the pan at once, so fry in batches. Add a little more oil between batches if necessary). Be sure that the internal temperature of the chicken is 160-165°F.
- Once chicken breasts are done cooking, sprinkle lightly with salt/pepper and set aside with mushrooms.
- Using the same pan, set heat to medium, and melt 2 tablespoons of butter. (If there is chicken scraps stuck to the bottom of the pan, thats great! Do not discard them.)
- Once butter is melted, add in 2 tablespoons flour and whisk. Next, add in marsala wine and whisk.
- Now, add in chicken stock and whisk. If you find that the sauce is too thick for your liking, gradually add in a little more chicken stock. Season with salt & pepper to your liking and taste.
- Add chicken breasts and mushrooms into pan. Cover each breast with marsala sauce.
- Turn heat down to low and simmer for about a minute.
- Put spaghetti squash back into the “squash bowls”.
- Next, add two pieces of chicken on top of spaghetti squash for each bowl.
- Lastly, top with marsala gravy and mushrooms.
- Sprinkle with fresh parsley for garnish and serve.