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
- 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
- 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.
- Cook pasta according to pasta directions; drain, and stir in 3 tablespoons of butter, stirring until butter is melted, and then mix in a ½ cup of parmesan cheese.
- 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.
- 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.
- Serve hot with extra cheese if desired.