Chicken Marsala Pasta Recipe

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marsala chicken recipe picture

Marsala chicken is one of my favorite recipes so when I saw this Chicken Marsala Pasta Recipe, it looked really good, so I thought I would give it a try.

This is a simple recipe that doesn’t take all that much time to prepare. Most of the time involved is cooking the chicken, but if you pound it down it cooks quickly.

This would also be a great dish for a potluck or party.

To view the original recipe go to Blogchef.net.

Chicken Marsala Pasta Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 2 boneless skinless chicken breasts
  • 8 ounces of fresh mushrooms (sliced) I used ports for this recipe
  • 1 medium sweet onion (diced)
  • 3 garlic cloves (crushed and minced)
  • ¾ cups Marsala cooking wine
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 pound penne pasta
  • ½ cup parmesan cheese
  • 5 tablespoons of butter
  • 1 tablespoon olive oil
  • Salt and pepper
Instructions
  1. Salt and pepper chicken on both sides. In a large skillet cook the chicken in 1 tablespoon of olive oil, and 1 tablespoon of butter until nicely browned and done (165F). Remove to a plate to cool. After cool enough to handle slice chicken into strips.
  2. Cook pasta according to pasta directions; drain, and stir in 3 tablespoons of butter, stirring until butter is melted, and then mix in ½ cup of parmesan cheese.
  3. In the now empty skillet using 1 tablespoon of butter cook the garlic, mushrooms and onion; until onion is tender. Stir in the Marsala wine, chicken broth, and cream. Bring mixture to a boil, reduce to simmer, and cook until sauce starts to thicken. Add the chicken strips to the skillet and continue cooking until chicken is heated through.
  4. Pour pasta into a large bowl and add in the chicken Marsala sauce mixture; salt and pepper to taste, and then toss until well combined.
  5. Serve hot with extra cheese if desired.

 

Skillet Lasagna for Two

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skillet lasagna for two

skillet lasagna for two picture 2

This Skillet Lasagna for Two recipe is simple and quick compared to the oven version of this recipe, and it is just the right amount to serve two people.

Because this one dish recipe cooks in the skillet there is no need to precook the noodles.

Give this one a try; it’s really good.

Skillet Lasagna for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 1 can crushed tomatoes (28 ounces)
  • 2 teaspoons olive oil
  • 1 small onion (finely chopped)
  • Salt and pepper
  • 1 garlic clove (crushed and minced)
  • Pinch red pepper flakes
  • 8 ounces lean ground beef
  • 5 curly edge lasagna noodles (broken into 2 – 3 inch pieces)
  • ¼ cup mozzarella cheese
  • 2 tablespoons Parmesan cheese
  • ⅓ cup whole milk ricotta cheese
Instructions
  1. In a large nonstick skillet over medium high heat using the oil cook onion and ¼ teaspoon salt until onion is softened and starts to brown. Add the red pepper flakes and garlic and continue cooking until fragrant (about 30 seconds). Add the burger and continue cooking until burger is no longer pink inside. Breaking up the burger as it cooks.
  2. Spread the lasagna noodles over the top of the burger and pour the crushed tomatoes over the top. Bring mixture to a boil, cover, and reduce heat to a high simmer. Cook for 20 minutes or until noodles are tender (stirring frequently).
  3. Remove from heat and mix in 2 tablespoons of mozzarella cheese and 1 tablespoon of Parmesan, and then salt and pepper to taste. Arrange heaping tablespoons of ricotta cheese on top and then top with the remaining mozzarella, and Parmesan cheese. Cover and let set until cheese is melted.
  4. Serve hot.

Adapted from Cooks Country Cooking for Two

Mini Meatloaves for Two Recipe

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mini meatloaf recipe picture

This has to one of the best Meatloaves I have ever eaten and just the right amount for two people.  It does take a little bit of time to put it together but it is well worth the effort.

If you are just feeding two people put this one on the supper menu it’s delicious!

Mini Meatloaves for Two Recipe
 
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Author:
Serves: 2
Ingredients
  • Ingredients for glaze
  • ¼ cup ketchup
  • 2 tablespoons dark brown sugar (packed)
  • 2 teaspoons cider vinegar
  • Ingredients for Mini Meatloaves
  • 4 teaspoons vegetable oil
  • 1 small onion (finely chopped)
  • 1 small garlic clove (crushed and minced)
  • ¼ teaspoon dried thyme
  • ½ cup panko Italian bread crumbs
  • ¼ cup fresh parsley (chopped)
  • 3 tablespoons milk
  • 2 tablespoons Worcestershire sauce
  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound meatloaf mix or ½ pound ground pork and ½ pound lean ground beef
Instructions
  1. Direction for glaze – mix all ingredients together in a small bowl.
  2. Directions for meatloaf
  3. Preheat oven to 350F.
  4. In a large oven proof nonstick skillet using 2 teaspoons of the vegetable oil over medium heat cook onion until soft and starting to brown. Add the garlic and thyme and cook for about 1 more minute; transfer mixture to a large bowl and wipe the skillet clean with paper toweling.
  5. In the bowl with the onion mix in the panko, parsley, milk, Worcestershire sauce, egg yolk, mustard, salt, and pepper and then using your hands mix in the ground meat until thoroughly combined. Divide into equal amounts and form into 2 loaves.
  6. In the now empty skillet using 2 teaspoons of vegetable oil cook loaves on both sides over medium high heat until nicely browned on both sides. Top each loaf with the glaze.
  7. Transfer skillet to the oven and bake for 20 – 25 minutes until done. (160F) let rest for 5 minutes and serve hot.

mini meatloaf picture 2

Adapted from Cooks County Cooking Two CookBook

Chicken Marsala with Chanterelle Mushrooms

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Chicken Marsala with Chanterelle Mushrooms recipe picture

We have had a lot of rain here in Upper Michigan which has made the wild Chanterelle Mushrooms very plentiful. I have a large number on hand so when I saw this Chicken Marsala with Chanterelle Mushrooms recipe I decided to use some of them and give this recipe a try. The mushrooms, tarragon, and Marsala are a perfect combination of flavors.

Give this Chicken Marsala with Chanterelle Mushrooms recipe a try; it’s delicious.

Chicken Marsala with Chanterelle Mushrooms
 
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Author:
Serves: 2-3
Ingredients
  • 2-3 skinless, boneless, chicken breast halves
  • 3 tablespoons all-purpose flour
  • ½ teaspoon paprika
  • ½ teaspoon paprika
  • 6 tablespoons butter (divided)
  • 8 ounces Chanterelle Mushrooms (sliced)
  • Salt and pepper
  • 1 cup chicken broth
  • ½ cup dry Marsala wine
  • 1 teaspoon dried tarragon (crushed)
Instructions
  1. Melt 2 tablespoons butter in a large nonstick skillet over medium high heat. Add the mushrooms to the skillet and cook until mushrooms have given up most of their moisture and start to brown; remove mushrooms from the skillet and set aside.
  2. Chicken Marsala with Chanterelle Mushrooms prep 1
  3. In a wide dish such as a pie plate mix together the flour and paprika. Reserve 1 tablespoon of the flour mixture and set aside. Roll the chicken breasts in the flour mixture to coat. Add the remaining 4 tablespoons of butter to the skilled and cook chicken over medium high heat until nicely browned on both sides and then salt and pepper to taste.
  4. Chicken Marsala with Chanterelle Mushrooms prep 2
  5. Place the mushrooms back into the skillet and mix in the broth, Marsala wine, 1 tablespoon of reserved flour, and tarragon. Reduce heat to a high simmer, cover, and cook until sauce is thickened and chicken is done. (About 20 minutes – chicken breasts should be at least 165F.)
  6. Serve sauce over chicken.
  7. I served over spaghetti.

Chicken Marsala with Chanterelle Mushrooms recipie 2

Adapted from Allrecipies.com

Chicken with Bacon and White Wine Sauce

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chicken and bacon recipe picture

I have a tendency to shy away from canned soup recipes, but when I saw this Chicken with Bacon and White Wine Sauce recipe, it looked really good, so I decided to give it a try. There was no disappointment here, it was very good.

This is a simple recipe that requires only a few ingredients and cooks quickly. I served the chicken and sauce over spaghetti, but I’m sure it would pair well with hash browns or rice.

Chicken with Bacon and White Wine Sauce
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 8 ounces bacon (cut into 1-inch pieces)
  • 1¼ pounds skinless, boneless chicken breast halves
  • 1 cup dry white wine
  • 1 Condensed Cream of Mushroom Soup
Instructions
  1. Cook bacon in a large skillet until crispy; set aside on paper towels to drain.
  2. Remove the fat from the skillet leaving about one tablespoon in the skillet. Season chicken with salt and pepper and cook over medium heat until nicely browned on both sides; remove chicken and set aside on a plate.
  3. Pour the wine into the skillet, big to boil, and scrap any dripping off the bottom of the pan and then stir in the cream of mushroom soup. Mix in the bacon and arrange the chicken into the sauce in the pan with any accumulated juices. Cover and cook on simmer until chicken is done – 10 – 15 minutes.
  4. Serve with sauce over chicken.

chicken and bacon picture 2

Adapted from Cambellskitchen.com

Slow Cooker Maple Country Style Ribs

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maple pork ribs recipe picture

This Slow Cooker Maple Country Style Ribs recipe is very easy to put together requiring almost no prep time, but 7-8 hours in the slow cooker freeing up a lot of time to enjoy a your day. I added 2 teaspoons of instant tapioca to the recipe to thicken the sauce.

Slow Cooker Maple Country Style Ribs
 
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Author:
Recipe type: Slow Cooker
Serves: 3-4
Ingredients
  • 1½ pounds country style pork ribs
  • 1 tablespoon maple syrup
  • 2 teaspoons instant tapioca
  • 1 tablespoon soy sauce
  • 2 tablespoons dried minced onion
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ½ teaspoon garlic powder
  • 1 dash ground black pepper
Instructions
  1. Spray slow cooker lightly with cooking spray.
  2. Mix all the spices, onion and tapioca together in the bottom of the slow cooker. Place the ribs in the slow cooker and turn to coat.
  3. Cook on low for 7-8 hours or until ribs are melt in your mouth tender.

maple pork ribs picture 2

Adapted from Allrecipies.com

Cajun Rice Pilaf Recipe

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I am always looking for a good rice side dish to go with salmon. This Cajun Rice Pilaf recipe looked pretty good so I decided to give it a try. This is an easy recipe that requires very little prep time and compliments baked or broiled salmon very well.

The next time you’re need a good side dish give this Cajun Rice Pilaf recipe a try; it’s really good.

Cajun Rice Pilaf Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4-6 as side
Ingredients
  • 4 tablespoons unsalted butter
  • 1 small onion chopped about 1 cup
  • ½ cup chopped green bell pepper
  • ¼ cup celery (chopped)
  • 1 teaspoon garlic (crushed and minced)
  • 1½ cups long grain white rice (uncooked)
  • 1 tablespoon fresh parsley (chopped)
  • ½ teaspoon Cajun seasoning
  • Kosher salt
  • ¼ teaspoon black pepper
  • 3 cups low sodium chicken broth
Instructions
  1. Melt the butter in a medium size sauce pan over medium heat, add the vegetables and cook for about 5 minutes. Add the rice and continue cooking until rice is lightly browned. Add the seasonings and mix in the chicken broth, cover, and simmer until rice is tender and most of the broth is absorbed.
  2. Fluff with a fork and serve hot.

Adapted from Deep South Dish

Blueberry Crumbles for Two

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blueberry crumble recipe picture

blueberry crumble recipe picture

I love the fresh berry season and blueberries are one of my favorites. This Blueberry Crumbles for Two recipe is just right for two people. This recipe requires very little prep time and bakes in less than a half an hour. Serve it warm with ice cream and it is a delicious desert.

Blueberry Crumbles for Two
 
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Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • ¼ cup granulated sugar
  • ½ teaspoons cornstarch
  • Salt
  • 2 cups blueberries
  • ½ cup all-purpose flour
  • ⅓ cup old fashion rolled oats
  • ¼ cup light brown sugar (packed)
  • ¼ teaspoon cinnamon
  • 4 tablespoons unsalted butter (cut into 4 pieces and chilled)
Instructions
  1. Preheat oven to 375F.
  2. In a medium bowl gently mix together the blueberries with the granulated sugar, cornstarch, and a pinch of salt. Divide blueberries between 2 - 12 ounce ramekins.
  3. In another medium size bowl mix together the oats, flour, brown sugar, cinnamon, and a pinch of salt. Using your hands work the butter into the mixture until dime size clumps form; sprinkle the mixture over the top of the blueberries.
  4. Place ramekins on a cookie sheet and bake until bubbly around the edges and topping is a deep golden brown.
  5. Let cool 15 minutes before serving.

Adapted from Cooks Country Cooking for Two Cookbook

Slow Cooker Spicy Beans with Smoked Turkey Sausage

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Slow Cooker Spicy Beans with Smoked Turkey Sausage recipe picture

Slow Cooker Spicy Beans with Smoked Turkey Sausage 2

This is a great one dish recipe if you want to free up some time. There is very little prep time and once it’s in the slow cooker it will take care of itself until supper time.

This recipe uses salsa as one of the ingredients, I used mild, but if you want to turn up the heat a little bit use medium or hot.

Slow Cooker Spicy Beans with Smoked Turkey Sausage
 
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Author:
Serves: 6
Ingredients
  • 1 package smoked turkey sausage (12-16 ounces cut into 1 inch pieces)
  • 1 can kidney beans (16 ounces drained and rinsed)
  • 1 can black beans (16 ounces drained and rinsed)
  • 1 can great northern beans (16 ounces drained and rinsed)
  • 1 ½ cups frozen corn
  • 1 ½ cups salsa
  • 1 large green pepper (chopped)
  • 1 large onion (chopped)
  • ¾ cup water
  • 1 teaspoon garlic powder
  • Teaspoon ground cumin
Instructions
  1. Mix all ingredients together in the slow cooker. Cook on low for 5-6 hours or until vegetables are done and sausage is cooked through.
  2. Serve hot.

Adapted from tasteofhome Slow Cooker cookbook

Skillet Ravioli with Meat Sauce for Two

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Here is another simple one dish recipe that is just the right amount for serving 2 people. It uses store bought ravioli witch reduces the prep time considerably and cooks fairly quickly.

Skillet Ravioli with Meat Sauce for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 1 can crushed tomatoes
  • 1 tablespoon olive oil
  • 1 small onion (finely chopped)
  • 2 garlic cloves minced
  • 8 ounces of mushrooms (cleaned and quartered)
  • 8 ounces bulk Italian sausage
  • 1½ cups water
  • 1 package cheese ravioli (fresh or frozen-frozen will take a little longer to cook)
  • ½ tablespoon dried basil
  • grated Parmesan cheese
  • ⅛ teaspoon black pepper
Instructions
  1. using the oil in a large skillet over medium high heat cook the onion and mushrooms until onions start to brown; stir in the garlic and cook until fragrant.
  2. Add the sausage to the meat mixture and cook while breaking up the sausage. Cook until sausage is no longer pink inside. Stir in ⅛ teaspoon pepper and the dried basil, continue cooking until mixture is slightly thicken.
  3. Add the water and ravioli to the mixture and cook at a high simmer until ravioli is done. (if cooking from frozen you might have to add some extra water if the sauce gets to thick)
  4. Serve topped with the Parmesan cheese.

Adapted from Cooks Country Cooking for Two