Chicken Marsala Pasta with Mushrooms

Joe Wicks Recipes

Are you taking an adequate amount of protein? The discourse surrounding daily macro objectives has become a prominent subject in the health sector, with social media inundated with discussions, while marketers are capitalising on this trend by introducing 'high-protein' variants of their products. However, fitness expert Joe Wicks emphasises that we should not become overly fixated on the numbers. He aims to promote home cooking over dependence on highly processed bars and shakes, which is the impetus for his current cookbook, Protein In 15, featuring a compilation of unprocessed, high-protein meals. We have acquired two options below, perfect for entertaining friends and family during the holiday season.

• Prep: 10 mins

• Cook: 30 mins

Ingredients:

• 2–3 tbsp olive oil, plus extra for drizzling 

• 4 large skinless, boneless chicken breasts, or 8 large skinless, boneless chicken thighs (about 800g), cut into 1-1.5cm strips 

• 350g chestnut mushrooms, thinly sliced 

• 2 garlic cloves, crushed

• 2–3 thyme sprigs, leaves picked, plus extra to garnish 

• 180ml dry (secco) marsala or dry sherry (or just use dry white wine) 

• 100g crème fraîche 

• 300g high-protein spaghetti or tagliatelle 

• 4 tsp finely grated Parmesan cheese 

• Salt and freshly ground black pepper 

• Handful of curly parsley leaves, chopped, to serve

Method:

1. Heat 1 tablespoon of the oil in a large frying pan over a high heat, add half the chicken and cook for 4–5 minutes until golden brown on all sides. Remove from the pan, set aside in a bowl and repeat with the remaining chicken, adding a drizzle more oil. (Cooking it in batches avoids overcrowding the pan.) Season the chicken with salt and pepper and set aside. 

2. Put the same pan back over a medium-high heat and add another drizzle of oil. Tip in the mushrooms and cook for 3–5 minutes, stirring regularly, until golden and caramelised. Add the garlic and thyme in the last minute, then immediately pour in the marsala (or sherry) to deglaze the pan: it will simmer and lose its raw alcohol flavour. Let it simmer for about 2 minutes, then reduce the heat to medium-low and return the chicken pieces to the pan (along with any the juices from the bowl). Simmer for 8–10 minutes – there should be very little moisture in the pan – then remove the pan from the heat and stir in the crème fraîche to warm through. Season with salt and pepper. 

3. While the sauce simmers, cook the pasta according to the packet instructions (usually in a saucepan of salted boiling water for 8–12 minutes). Drain and toss with a small drizzle of olive oil to prevent sticking. Season with salt and pepper. Divide the spaghetti or tagliatelle among four warm bowls. Top with the creamy chicken and mushrooms and sprinkle with the grated Parmesan and the extra thyme leaves and parsley.