CHICKEN MARSALA WITH PASTA
This dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.
Nutrition Facts : Calories 453 calories, Fat 23g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 964mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
CREAMY CHICKEN MARSALA PASTA
Creamy Chicken Marsala Pasta is a delicious twist on a classic Italian dish. It is so easy to make and ready in 30 minutes.
Provided by Christi
Categories Main Course
Number Of Ingredients 12
Steps:
- Cut the chicken into bite-sized pieces. Season the chicken with salt, pepper and garlic powder. Lightly season the sliced mushrooms with salt and pepper.
- While you are making the creamy chicken marsala, boil your pasta according to the package instructions and drain when finished. Make sure that you add salt to your pasta water.
- In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Cook the chicken pieces, stirring for even browning until fully cooked, for about 8 minutes but times may vary. Transfer the cooked chicken to a plate and tent with foil to keep warm. Do not wipe the pan down.
- In the same pan, add 1 tablespoon of olive oil over medium heat, melt in 2 tablespoons of butter. Add the seasoned sliced mushrooms to the pan and saute for 8 minutes, stirring occasionally, until they are golden. Transfer the sauteed mushrooms to the plate with the cooked chicken. Tent with foil to keep warm.
- Use the same pan to make the sauce, do not wipe it down. Add the marsala wine to the pan to deglaze it, scraping up the browned bits, and simmer for about 2 minutes. Add the last 3 tablespoons of butter and minced garlic to the pan. Cook for about 1 to 2 minutes, or until the butter is completely melted and the garlic is fragrant, whisk to combine. Stir in the heavy cream and bring to a simmer. Keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through.
- Stir in the cooked pasta, then return the chicken and mushrooms to the pan. Stir to combine until just heated through. Transfer to a serving dish and garnish with fresh parsley and extra cheese if you would like. Serve hot and enjoy!
ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, white mushroom, white onion, chicken stock, heavy cream, marsala wine, penne pasta, shredded parmesan cheese, salt, pepper, fresh parsley
Provided by Michael Price
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat.
- Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
- Cook until chicken is no longer pink. Remove and set aside.
- Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
- Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
- *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
- Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
- When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
- Garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 1123 calories, Carbohydrate 102 grams, Fat 60 grams, Fiber 3 grams, Protein 41 grams, Sugar 11 grams
CREAMY CHICKEN MARSALA PASTA RECIPE - (4.2/5)
Provided by jenknoll
Number Of Ingredients 12
Steps:
- 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 if sauce needs more liquid. Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.
CREAMY CHICKEN MARSALA WITH PASTA
I am a a primarily chicken eater but you can use veal or boneless pork chops instead of chicken, you can also make double the sauce if you like a more saucy dish.
Provided by Annamaria Settanni McDonald
Categories Pasta
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Heat a large skillet over medium-high heat and add 2 teaspoons olive oil, shallots and garlic; cook until tender. Add mushrooms and cook 3 additional minutes; remove mushroom mixture from pan. Set aside.
- 2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
- 3. Add butter to pan, and place over medium-high heat. Add chicken; cook until browned. Remove chicken from pan.
- 4. Add broth and Marsala to pan and scrape pan to loosen browned bits. Bring mixture to a boil and thicken with a flour water mixture (1 teaspoon of flour to 2 tablespoons water). Return chicken to pan and simmer for 5 to 10 minutes; add cream, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Return mushroom mixture to pan and stir in peas. Cook until thoroughly heated.
- 5. Serve chicken and sauce over pasta.
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