Olive Garden Chicken Marsala

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By making Olive Garden Chicken Marsala, we aim to provide a healthier version of the classic Chicken Marsala without compromising on flavor and satisfaction.

Prep Time15

Cook Time25

Total Time40

Servings: people

Ingredients

320 g fresh mushrooms, sliced (about 4 cups)
300 g boneless, skinless chicken breasts
1 tsp salt
1 tsp oil
1 tsp black pepper
½ cup plain yogurt (120 g)
1 tbsp cornstarch
2 tbsp apple cider vinegar
2 small zucchinis (430g)
50 g uncooked vermicelli noodles

Instructions

Start by marinating the chicken breasts with salt, black pepper, and apple cider vinegar. Allow them to marinate for at least 15 minutes.
Slice the mushrooms thinly.
In a large skillet, heat the oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced mushrooms and cook for about 5 minutes until they release their juices and start to brown. Return the chicken breasts to the pan.
In a small bowl, whisk together the plain yogurt and cornstarch until well combined. Pour the yogurt mixture into the skillet with the remaining mushrooms. Stir well to coat the mushrooms. Cook for 5 more minutes and turn off.
Meanwhile, spiralize the zucchinis to create zucchini noodles. Set them aside.
Bring a pot of water to boil and cook the vermicelli noodles according to the package instructions. Drain and set aside.
Serve the Chicken Marsala over a bed of cooked vermicelli noodles and zucchini noodles.

Nutrition