How To Make Vegan Chicken Marsala With Chickpea Pasta

Chef @Jernard Wells is serious about helping people with their New Years Resolutions this month, so here’s another healthy mean for you to try. Watch him make Vegan Chicken Marsala with Chickpea Pasta, and here are the ingredients and directions…

INGREDIENTS:
❏ 2 packages of Tofurkey vegan Chicken
❏ 3 tablespoons Cornstarch
❏ Chef Jernard’s All Purpose seasoning
❏ 1/4 cup olive oil
❏ 4 tablespoons plant base butter
❏ 1 (8-oz) package pre-sliced bella or button mushrooms
❏ 3 tablespoons finely chopped shallots
❏ 3 tablespoons of garlic minced
❏ 2/3 cup Vegetable broth
❏ 2/3 cup dry Marsala wine
❏ 2/3 cup none dairy heavy cream
❏ 2 teaspoons chopped fresh thyme
❏ 2 tablespoons chopped fresh Green onions
❏ 2 boxes of Barilla Chickpea pasta follow instructions to boil.

Place Vegan chicken in bowl and coat with cornstarch, 1 teaspoon of all purpose seasoning, Toss to coat vegan chicken evenly. Set aside.

Heat the oil in a large skillet over medium-high heat. Place the dusted chicken in the pan, and cook, turning once, until the vegan chicken is golden about 5 to 6 minutes total. Transfer the vegan chicken to a plate and set aside.

Melt the butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of All purpose seasoning; cook for 1 to 2 minutes more. Add the vegetable broth, Marsala, non dairy heavy cream, thyme; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes. Add the vegan chicken back to the pan, Reduce the heat to low and simmer until the vegan chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with Green onions, and serve on top of Chickpea pasta or risotto.

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