Zucchini Mushroom Marsala 


Chugging along in week 7 of 11 for Block 5, I’m so excited we’re more than half way there. Like I mention in a previous post, this is our last Block where we have gross anatomy. Come October 7th I will be done with the lab forever :-). I ran 3 mornings this week, which I consider to be successful since I was feeling under the weather for a couple days.

I’ve been focusing on eating healthy and for most days I have a “burrito plate” for lunch. I basically just throw rice and beans on a plate and heat it up, and then top it with guacamole, salsa, lettuce, and whatever else I have laying around! It usually looks a little something like this.


For dinner recently I’ve been into making a huge batch of stew, pasta, etc and just eating it for dinner for a few days. It saves so much time, and in med school I usually only have 2-3 nights free to cook a week, every other day is a day before an exam so my day is packed with studying and learning. Recently I’ve been looking for recipes that involve less dishes, so clean up is quick and simple! This recipe is perfect! I hope you enjoy :-).

Zucchini Mushroom Marsala

  • 1 tbsp butter
  • 2 chicken breast
  • 2 zucchini
  • 1 pkg of mushrooms
  • 1 box orecchiette pasta
  • 3 cups veggie broth
  • 1/2 cup cream
  • 1/4 cup plain greek yogurt
  • 2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder

Cut up the chicken, then melt the butter in a pot on the stove and cook the chicken thoroughly. Move cooked chicken to a separate bowl. Add the mushrooms and zucchini to the pot and cook for 6-7 minutes until tender, Add the chicken back in along all of the spices. Top it off with the veggie broth, cream, and orecchiette. Let it simmer until pasta is al dente. Remove from heat. Add in cream and yogurt. Mix until broth has become a creamy thickened consistence (you can add more/less yogurt to your liking). Enjoy!


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