Chicken Marsala Pasta PT30M https://img1.cooker-king.com/201907/2019/1012/48/9/803199/300x200x90.jpg This chicken marsala pasta recipe has tender, succulent chicken, mushrooms, and a creamy marsala sauce. You’ll love this twist on the Italian-American favorite! This is a 30-minute meal that you won’t want to miss. It’s easy enough for a weeknight dinner, but tasty enough for company. That pan-fried chicken is just so yummy. I used a semi-sweet (semi-secco) marsala wine for this recipe. There are very sweet ones out there, but those are better suited for desserts. You could also use a dry marsala wine if you wish. 4 servings Ingredients: Freshly grated parmesan cheese, to taste Salt and pepper, to taste 1/2 cup heavy/whipping cream 1/2 tsp. Dijon mustard 1/2 cup chicken broth 1/2 cup marsala wine 8 oz. cremini mushrooms Flour for dredging 1/4 tsp. garlic powder 2 large chicken breasts, cut into small pieces 2 tbsp. butter, divided 1 tbsp. olive oil 8 oz. uncooked pasta

    Chicken Marsala Pasta

    3.8

    ( By zhanghengshuo )

    This chicken marsala pasta recipe has tender, succulent chicken, mushrooms, and a creamy marsala sauce. You’ll love this twist on the Italian-American favorite! This is a 30-minute meal that you won’t want to miss. It’s easy enough for a weeknight dinner, but tasty enough for company. That pan-fried chicken is just so yummy. I used a semi-sweet (semi-secco) marsala wine for this recipe. There are very sweet ones out there, but those are better suited for desserts. You could also use a dry marsala wine if you wish.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 10 Mins
    • Cook Time 20 Mins
    • Total Time 30 Mins
    02 Ingredients
      • Freshly grated parmesan cheese, to taste
      • Salt and pepper, to taste
      • 1/2 cup heavy/whipping cream
      • 1/2 tsp. Dijon mustard
      • 1/2 cup chicken broth
      • 1/2 cup marsala wine
      • 8 oz. cremini mushrooms
      • Flour for dredging
      • 1/4 tsp. garlic powder
      • 2 large chicken breasts, cut into small pieces
      • 2 tbsp. butter, divided
      • 1 tbsp. olive oil
      • 8 oz. uncooked pasta
    03 Method
    • Step 1
      Boil a large, salted pot of water for the pasta. Cook pasta according to package directions.
    • Step 2
      Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour. Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour.
    • Step 3
      Once the skillet is hot, add the chicken. Cook it for 5-6 minutes, stirring occasionally, until the chicken is slightly browned. Take the chicken out of the pan and set aside.
    • Step 4
      Add the remaining butter to the skillet. Add the mushrooms and cook for 3-4 minutes or until the mushrooms have released water and it's cooked off a bit. Take the mushrooms out of the pan (ok to put on the same plate as chicken).
    • Step 5
      Add the chicken broth, marsala, and Dijon mustard to the pan. Stir until the mustard has dissolved and let it bubble for 2 minutes or so.
    • Step 6
      Add the cream, chicken, and mushrooms to the pan, and reduce the heat to medium. Cook for a few minutes until the sauce has thickened and the chicken has cooked through.
    • Step 7
      Season with salt and pepper as needed. Drain the pasta and toss it with the sauce (add a little water from the pasta if needed to thin the sauce) and serve with extra parmesan cheese.
    04 Author
    zhanghengshuo zhanghengshuo
    126 Recipes

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