Creamy Chicken Marsala Pasta



marsala

 



My Foods 2 class tried out this awesome recipe a few weeks ago when we ran prototypes for our catering business. We decided this was a hit in the classroom and I knew as teacher it would be a definite winner among  the high school staff we cater to.

I love the taste of chicken Marsala and this is a frugal way to have the same taste without the high cost of a whole chicken breast per person. If you’re having a large gathering and you want something different beyond lasagna or spaghetti, but still want to keep the cost down, this is a winning recipe



We served ours with a frugal Caesar salad and garlic bread. Check out all the details on our Owen Foodies Blog.

Meanwhile, here’s the kickin’ recipe



Creamy Chicken Marsala Pasta
recipe adapted from America’s Test Kitchen

3 large boneless, skinless chicken breasts; cut into bite sized pieces
10-12 ounces sliced mushrooms
1 small onion, diced
3 cloves garlic, minced
3/4 cup Marsala cooking wine
1/2 cup chicken broth
1/2 cup heavy cream
1 pound dry pasta + water for cooking (I used penne, rigatoni is also good)
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnish

Makes: about 6 servings



Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done.

Boil water and cook pasta according to the directions.



Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened.

Drain pasta and reserve 1/2 cup cooking water. Return the pasta  to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.



Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.

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