Happy Wednesday friends! This week’s Sunday Supper series features one of my favorite dishes- Chicken Marsala Pasta Bake! Winter for me means lots of casseroles and comfort foods.
This week’s eats are from my recent travel to Pittsburgh for a business trip!
Breakfast: I only packed breakfast for two of my three days so I decided to venture to the hotel restaurant for breakfast my 2nd day. I went with some oatmeal which I stirred in some PEScience Cookies and Cream protein powder and added fresh strawberries on top. I also ordered an omelet on the side. This was filled with bacon, spinach, mushrooms and onions and topped with spicy salsa.
Lunch: I brought my homemade egg salad for one of my lunches at. I roasted my squash ahead of time and just reheat it in the microwave. Fortunately the lunchroom at work also has a toaster. Nothing quite like a sandwich on toasted bread!
Dinner: When you’re tired and hungry, you want food fast. Chipotle was about 5 minutes from the hotel so it seemed like a good choice. I have to say that I was disappointed. The chicken was grisly and the veggies seemed really greasy so it probably wasn’t the best option at 8 in the evening.
Now onto this week’s recipe for my Chicken Marsala Pasta Bake!
Typically I make this recipe and serve it over pasta or brown rice. Instead, I had a spaghetti squash I picked up earlier at the grocery store that I decided to use. I love using spaghetti squash in casseroles since its so versatile. Please let me know if you decide to try this!
- 1 lb skinless boneless chicken breast, cubed
- 16 oz spaghetti squash, cooked and shredded
- 1 lb sliced portobella mushrooms
- ¼ cup Marsala wine or chicken broth
- ¼ cup Greek yogurt
- salt and pepper to taste
- Bake your spaghetti squash at 350 degrees for 30 minutes.
- Remove from oven- taking a fork, scrape out spaghetti strands and set aside.
- In a medium sized nonstick pan, cook your cubed chicken until browned.
- Remove chicken from pan and set aside.
- Add mushrooms and marsala wine.
- Stir until mushroom are slightly cooked down.
- Add more marsala wine if needed.
- Stir in greek yogurt until well combined.
- Add salt and pepper to taste.
- Add your spaghetti squash and cooked chicken to a well oiled baking dish.
- Pour the mushroom mixture into the baking dish and stir until well combined.
- Bake at 375 degrees for 25 minutes or until slightly golden on top.
- Remove and allow to sit for 10 minutes before serving.
Lenny and Larry’s Cookies was my dessert of choice most evenings. I picked up a 4 -pack of the Double Chocolate Chip cookies at the local Walmart. One cookie is two servings so I split it up for two of my night time snacks.
That’s a wrap for this week- see you back here on Friday!
How are you enjoying the Sunday Supper Series? Does cold weather make you crave certain comfort food? Please share- I would love to hear from you!