Easy Chicken Marsala Fettuccine with Prosciutto
This Chicken Marsala Fettuccine with Prosciutto is a delicious gluten free & dairy free spin on the classic recipe! It's simple enough to make for a quick weeknight meal, yet fancy enough for a dinner party. Tender chicken, mushrooms, prosciutto and gluten free pasta tossed in a velvety marsala wine sauce. Simply divine!
Servings: 6 people
Equipment
Ingredients
- 1.5 lbs chicken breasts cut in half to create 4-6 thinner breasts
- ½ tsp sea salt
- ½ tsp garlic powder
- ⅓ cup tapioca flour
- 2 tbsp ghee divided, or use vegan butter for dairy free
- 1 tbsp olive oil
- 1 shallot diced
- 2 cloves minced garlic
- 6 pieces prosciutto cut into 2 inch pieces
- 8 oz sliced mushrooms
- ¾ cup marsala wine
- ½ cup chicken broth
- ¼ cup full fat coconut milk or Original flavored Nutpods, or half & half if you don't need to be dairy free
- 1 tsp arrowroot powder
- 1 tbsp water
- 12 oz Jovial Foods gluten free fettuccine or tagliatelle, or pasta of choice
Instructions
- Cook gluten free pasta according to package directions, drain, and set aside.
- Meanwhile, pound the chicken breast halves to ¼ inch thickness. Sprinkle each piece of chicken with salt, pepper, and garlic powder.
- Heat 1 tbsp ghee and 1 tbsp olive oil together in a large non-stick pan over medium high heat. Coat each piece of chicken in tapioca flour. Add them to the pan and cook for 4 mins per side. You may ened to do this in two batches depending on how many pieces of chicken you have. Feel free to add more oil and/or ghee in between batches. Set the chicken aside.
- Add the prosciutto pieces to the pan and cook them for 1-2 minutes until they begin to crisp up.
- Add in the additional 1 tbsp ghee, shallots, garlic, and mushrooms. Saute for 5 mins until they begin to soften. Add in the marsala wine and stir, scraping up any brown bits from the bottom of the pan. Let the wine reduce by about half (this should take 3-4 minutes). Add in the chicken broth and coconut milk (or Nutpods) and stir. Bring it to a boil.
- Mix the arrowroot and water together to form a slurry. Pour it into the pan and stir for 1-2 minutes as the sauce thickens over medium heat.
- Add the chicken back into the pan and let it simmer on medium low heat for 5 minutes while the chicken finishes cooking. Season with salt and pepper to taste.
- At this point you can remove the chicken and set aside and add the cooked pasta and toss it to combine with the sauce, then nestle the chicken back into the pan. OR, keep the chicken in the sauce and serve it all on top of the noodles. Serve with parmesan cheese and fresh parsley, if desired!
Notes
Nutrition Info is for ⅙ of the total recipe.
Storage: Store leftover chicken marsala fettuccine in an airtight container in the refrigerator for up to 4 days.
Freezing: If you plan to freeze this recipe, I recommend omitting the pasta. Gluten free pasta does not freeze well. You can always freeze the chicken marsala and prosciutto on its own in an airtight container for up to 3 months. Cook fresh pasta and add it when you're planning to serve.
Non-stick pan: Using a non-stick pan is important to ensure the chicken doesn't get stuck to the pan when you sear it.
Nutrition
Calories: 529kcal | Carbohydrates: 55g | Protein: 32g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 489mg | Potassium: 630mg | Fiber: 2g | Sugar: 4g | Vitamin A: 38IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 2mg