Chicken Marsala Pasta Recipe

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Posted on November 16, 2017 · Leave a Comment
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marsala chicken recipe picture 2

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.

 

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Slow Cooker Creamy Chicken Fettuccine Recipe

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Posted on November 12, 2012 · Leave a Comment
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Slow Cooker Creamy Chicken Fettuccine Recipe

As time goes on I think I use my slow cooker more and more. It is just so easy to prepare the recipes in advance and get on with things while dinner is cooking. Another great advantage with using a slow cooker is that the meat cuts are not quite as important because it seems like slow cooing will help tenderizes almost any cut. In this case it was a time issue. I needed to go out of town for the afternoon but did not think I would feel much like cooking when I got home. this Slow Cooker Creamy Chicken Fettuccine Recipe sounded really good and the bulk of the meal was prepared in the slow cooker. There is very little prep time with this recipe so if you’re in a hurry you can put it together quickly. I prepared the recipe as written but if you don’t like black olives or pimientos you can omit them.

The end result of this recipe was a creamy and delicious slow cooker dinner. So if you’re in a hurry or just want to try a recipe that is really good give this Slow Cooker Creamy Chicken Fettuccine Recipe a try. Enjoy

Ingredients

1-1/2 pounds boneless skinless chicken breasts (cut into 1 inch cubes)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

1 can condense cream of chicken soup (10 3 /4 ounces)

1 can condense cream of celery soup (10 3 /4 ounces)

4 ounces American cheese (cubed)

1 can black olives (2 1/ 2 ounces sliced and drained)

1 jar pimientos (diced and drained)

1 package fettuccine

Directions

1. Place cubed chicken in a slow cooker and sprinkle with the onion powder, garlic powder, and pour the 2 cans of condensed soup over the top.

slow cooker cubed chicken Slow Cooker Creamy Chicken

2. Cook on low for 4 to 5 hours or until chicken is no longer pink inside. (High 3 to 4 hours)

3. Add the cheese, olives and pimientos and continue cooking until the cheese is melted.

4. While the cheese is melting cook the fettuccine according to the package direction.

Fettuccine Slow Cooker Creamy Chicken Fettuccine Recipe

Serve hot over the fettuccine-serves 4-6

Slow Cooker Creamy Chicken Fettuccine Recipe

Filed Under: Crock Pot Recipes, Simple Recipes, slow cooker Tagged With: , , , , , , ,

Baked Honey Mustard Chicken Recipe

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Posted on September 26, 2012 · 1 Comment
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Baked Honey Mustard Chicken Recipe

This Baked Honey Mustard Chicken Recipe was so simple I felt guilty putting it on the table. This recipe has a delicious combination of ingredients; I was able to have dinner on the table in less than an hour. This recipe makes 6, but you could increase the amount it serves very easily just double or triple as needed. I prepared the recipe as written. If you are looking for a quick and simple recipe you and your family will enjoy, give this Baked Honey Mustard Chicken Recipe a try; it’s excellent. Enjoy

 

Ingredients

 

6 skinless boneless chicken breast halves

Salt and pepper to taste

1/2 cup honey

1/2 cup prepared mustard

1 teaspoon dried basil

1 teaspoon paprika

1/2 teaspoon dried parsley

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sprinkle chicken breasts with salt and pepper to taste.

3. Place in a lightly greased 9×13 inch baking dish.

4. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and use a brush to coat.

spices chicken breasts chicken recipe Baked Honey Mustard Chicken

3. Bake for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. (Internal temperature of 165F.)

Baked Honey Mustard Chicken 2

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Buttermilk Chicken Nuggets Recipe

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Posted on September 13, 2012 · 3 Comments
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Buttermilk Chicken Nuggets Recipe

Buttermilk Chicken Nuggets Recipe

Popcorn chicken, chicken nuggets, or chicken tenders; whatever you want to call it, this recipe is delicious. The combination of the buttermilk and added spices is perfect. The end result is juicy and tender boneless chicken. I followed the recipe as written. There is a little bit of time involved for marinating the chicken in the buttermilk mixture. Outside of that, because of the size of the chicken pieces, this recipe cooks rather quickly. Serve with your choice of sauces and your family and guests will love it. Set these Buttermilk Chicken Nuggets on a table in front of football fans, and I guarantee, there will be no leftovers.

This one goes on my favorite list. Enjoy

Ingredients

3 boneless- skinless chicken breasts

1 cup buttermilk

2 tsp sea salt (divided)

1 cup all-purpose flour

1 1/2 tsp baking powder

2 tsp cayenne pepper or to taste

1/2 tsp dried oregano

1/2 tsp ground turmeric

1 tsp onion powder

Freshly ground black pepper to taste

Oil for deep-frying

Directions

1. Cut chicken into bite size pieces.

chicken pieces buttermilk and chicken

2. In a large bowl combine the buttermilk, 1 teaspoon salt; then add the chicken. Refrigerate and marinate 1 hour or longer. (I was pressed for time and one hour worked out fine)

3. Meanwhile in a plastic food bag combine the flour, 1 teaspoon of sea salt, baking powder, cayenne pepper, oregano, turmeric, onion powder, and add black pepper to taste.

chicken pieces flour and spices

4. Preheat deep fryer to 350F.

5. Using a slotted spoon to drain off the buttermilk remove the chicken several pieces at a time; about enough that your deep fryer can hold without crowding. Shake chicken in the bag of flour mixture to coat, shaking off any excess flour.

deep frying deep fried chicken

6. Deep fry chicken until juices run clear, or an internal temperature of 165F is reached.

Serve with your choice of sauces

Buttermilk Chicken Nuggets

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Macaroni and Cheese Chicken Casserole Recipe

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Posted on August 4, 2012 · Leave a Comment
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Macaroni and Cheese Chicken Casserole Recipe

There are so many different versions of Mac and cheese I don’t think I could ever try them all. This Macaroni and Cheese Chicken Casserole recipe looked pretty good so I thought I would give it a try. This recipe is creamy and smooth, and the red sweet pepper gives it nice color. This recipe is mildly seasoned so there is plenty of room to add additional seasoning to your taste. Because this recipe incorporates chicken into the recipe this Macaroni and Cheese Chicken Casserole Recipe makes a very good one dish meal. The next time you want to put Macaroni and Cheese on the table give this recipe a try. It is a simple recipe and you can have it on the supper table in about an hour. Enjoy

Serves 4-6

Ingredients

3 tablespoons butter

1/4 cup flour

2 cups milk

2 cups chicken broth

2 cups cubed American cheese

16 ounces macaroni, cooked and drained

3 cups cooked chicken breasts (cubed)

1 medium sweet red pepper (diced)

Salt and pepper to taste

Parsley (optional)

macaroni chopped chicken and cheese

Directions

Preheat oven to 350F

1. In large pan, melt butter; stir in flour.

2. Add milk and chicken broth; stir until thickened and smooth.

cheese sauce

3. Cook and stir for 3 minutes.

4. Remove from heat and add the cheese; stir until melted.

5.  In a large bowl combine the macaroni and all ingredients; mix thoroughly.

Chicken Casserole Recipe Macaroni and Cheese

6. Pour into 9 x 13 baking dish.

7.  Bake uncovered at 350°F for 40 minutes.

8. Remove from oven and let sit for 5 minutes before serving.

Garnish with parsley if desired

Macaroni and Cheese Chicken Casserole

Filed Under: Macaroni Salads, Simple Recipes Tagged With: , , , , , ,