contributed by Hillary Mamis MS,RD,LDN
I feel like I am constantly on the lookout for easy, one pot meals. I never thought about Chicken Masala in those terms – typically served over cooked noodles – but, what a great idea to make everything together! This meal makes plenty of leftovers too and freezes well.
1 – 1.5 lb. boneless, skinless chicken breasts, cubed
¾ – 1 lb. cremini mushrooms, sliced (you can also use button mushrooms, but I prefer cremini)
½ cup all-purpose flour
1 tablespoon oil
2 tablespoons butter
3 cloves garlic, minced
4 oz. prosciutto, sliced or torn into thin strips
3 ½ cups chicken broth, plus more to thin the sauce
2 cups Marsala wine
12 oz. pasta of your choice
Salt and pepper, to taste
½ bag frozen kale
¼ cup parmesan cheese, grated
¼ cup whole milk
- Place the cubed chicken and the all-purpose flour in a sealable plastic bag and shake well to coat. Set aside.
- In a large, high walled skillet or pot (best to use a Dutch oven), heat the oil over medium-high heat, until warmed but not smoking. Add in the butter and let melt. Once the butter is melted and warmed, add in the garlic, prosciutto, mushrooms, and chicken. Cook until chicken is browned on each side, turning and stirring often, about 5 minutes.
- Add in the chicken broth and wine and scrape the bottom to remove any browned bits from the bottom of the pan. Mix well and add in the pasta. Season with salt and pepper, to taste.
- Bring to a low boil and then reduce to a simmer. Add kale and stir to combine. Simmer, stirring occasionally, until the pasta is cooked to al dente, about 12 minutes. If you find that you need more liquid, add slightly more chicken broth. Keep in mind, the pasta may peek out a bit from the liquid, but as long as you stir and mix occasionally, that is okay.
- When the pasta has cooked to al dente and the sauce has reduced, mix in the parmesan cheese and milk. Stir to combine and let warm through for an additional 3-5 minutes, stirring occasionally. Can be served with a salad or roasted winter vegetables on the side.
If you are following a meal plan: 1 ½ cup serving: 2g, 2-3p, 3f
Recipe adapted from Host the Toast