I love being inspired by flavors I used to love, and re-creating them in still delicious, and healthy ways. For instance, I used to love chicken Marsala, whether it was a main course, over pasta, or a pizza topping. The creamy, mushroomy goodness was swoon worthy. So I decided to put my healthy spin on it and serve over some roasted spaghetti squash. For this recipe, to get the creamy texture I used Trader Joe’s Light Coconut Milk, and instead of marsala wine, I used organic balsamic vinegar (no added sulfites or caramel coloring). It’s really easy, and came out great.
Before preparing the dish, pre-heat your oven to 375. Poke a few holes in the spaghetti squash and roast for 60-90 minutes depending on the size of the squash. When it’s done, cut in half, scoop out the seeds, and use a fork to scrape out the squash in strands. OK, now on to the dish!
- 1 package baby bella mushrooms, sliced (about 1-2 cups)
- 1 can Trader Joe’s Light Coconut milk
- 1/8-1/4 cup balsamic vinegar
- 1 onion, sliced
- 3 cloves garlic, chopped
- Salt, pepper, basil, oregano
- 2 lbs chicken breast, cut into chunks
In a pan over medium, heat the coconut milk, garlic, onion, vinegar, and mushrooms. Let it simmer for 10-15 minutes to let the mushroom flavor the liquid. Stir occasionally. Add the chicken and seasoning and stir. Simmer until the chicken is cooked through. Spoon over the spaghetti squash, or eat by itself.