CHICKEN MARSALA PASTA

Chicken Marsala Pasta image

Back in 2008, I won first place in a state fair cooking contest with this chicken marsala pasta. I absolutely love mushrooms, and this dish is full of them! You can substitute Italian dressing mix for the ranch with equally delicious results. -Regina Farris, Mesquite, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

2 cups uncooked bow tie pasta
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1-3/4 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
3 tablespoons olive oil
6 tablespoons butter, cubed
1/2 pound sliced baby portobello mushrooms
3 shallots, finely chopped
1/2 cup Marsala wine or chicken broth
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 package (3 ounces) cream cheese, cubed
1/2 cup heavy whipping cream
1 envelope ranch salad dressing mix
1/3 cup grated Parmesan cheese
Minced fresh parsley, optional

Steps:

Cook pasta according to package directions. Meanwhile, combine flour and seasonings. Add chicken, a few pieces at a time, tossing to coat. , In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook and stir until no longer pink, 5-7 minutes. Remove from pan; set aside., In same pan, heat butter over medium-high heat. Add mushrooms and shallots; cook and stir until tender, 2-3 minutes. Stir in wine; bring to a boil. Cook until liquid is reduced by half. Stir in soup, cream cheese, cream and dressing mix; stir until cream cheese is melted., Drain pasta. Add pasta and chicken to mushroom mixture; heat through, tossing to coat. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 468 calories, Fat 28g fat (13g saturated fat), Cholesterol 108mg cholesterol, Sodium 870mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.