What I Ate Wednesday- Chicken Marsala Pasta Bake

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!










5.0 from 1 reviews
Chicken Marsala Pasta Bake
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4
  • 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
  1. Bake your spaghetti squash at 350 degrees for 30 minutes.
  2. Remove from oven- taking a fork, scrape out spaghetti strands and set aside.
  3. In a medium sized nonstick pan, cook your cubed chicken until browned.
  4. Remove chicken from pan and set aside.
  5. Add mushrooms and marsala wine.
  6. Stir until mushroom are slightly cooked down.
  7. Add more marsala wine if needed.
  8. Stir in greek yogurt until well combined.
  9. Add salt and pepper to taste.
  10. Add your spaghetti squash and cooked chicken to a well oiled baking dish.
  11. Pour the mushroom mixture into the baking dish and stir until well combined.
  12. Bake at 375 degrees for 25 minutes or until slightly golden on top.
  13. Remove and allow to sit for 10 minutes before serving.


Evening Dessert:

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!










3 Responses to What I Ate Wednesday- Chicken Marsala Pasta Bake

  1. I’m definitely enjoying the Sunday Supper Series! Thank you so much for sharing your recipes. I don’t crave anything in particular in the winter months – I have to make sure that I don’t undereat, actually, since that’s a bad habit of mine. Need nourishment all year round! 🙂

    Safe travels on the rest of your trip!

    • Hi Liz! Thank you for the awesome feedback! I’m glad your enjoying the series! If you have an ideas of recipes you would like to see, just let me know!

      • I have to admit – I’m still really intimidated when it comes to cooking spaghetti squash. Any chance you could feature more recipes with that? Always love your recipes regardless though! 🙂

Wendy Moore
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