Kevin's Natural Foods

Chicken Marsala with Zucchini Ribbon Noodles

An Italian classic; tender chicken breast strips simmered in a rich Marsala wine sauce made with mushrooms, garlic, and thyme. Sauté your favorite mushrooms and steam zucchini ribbons for a delicious Italian dinner that is Paleo, Keto, and gluten-free friendly!

Prep Time 15 Minutes
Cook Time 7 Minutes
Serves 3 Servings
This Recipe Uses

Kevin's Chicken Marsala Entrée


Kevin’s Natural Foods Chicken Marsala
2 medium zucchini
1 1/2 TBSP preferred cooking oil, divided
1/2 TSP Kevin’s All-Purpose Seasoning
4 TSP lemon juice, divided
1/4 cup chopped onions or shallots
1 cup chopped mushrooms
1/4 TSP black pepper
Garnish: microgreens and lemon slices


  • 1

    Break chicken strips apart by massaging pouch before opening. Cut open pouch, thoroughly drain chicken broth, and discard. Set chicken aside.

  • 2

    Cut ends off the zucchini, using a mandoline, vegetable peeler or knife, and slice lengthwise in 1/8-wide ribbons.

  • 3

    Heat skillet, over MEDIUM for 1 minute with 1/2 TBSP of your preferred cooking oil. Add zucchini ribbons and Kevin’s All-Purpose Seasoning, and stir until barely softened, about 1 minute or until desired doneness. Stir in 2 teaspoons lemon juice, and transfer to a large serving platter. Season to taste.

  • 4

    Heat skillet, over MEDIUM for 1 minute with 1 TBSP of your preferred cooking oil. Add onions, mushroom, black pepper, and 2 teaspoons lemon juice, cook, stirring frequently for 3 minutes. Add chicken to skillet, and stir for 1 minute then add Kevin’s Marsala Sauce. Reduce heat to LOW, and stir chicken until well coated in sauce, about 1 minute.

  • 5

    Transfer chicken to platter with zucchini ribbons. Garnish with microgreens and lemon slices.

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