Monday, December 12, 2011

sunday's dinner

Creamy Chicken Marsala Pasta
 2 large boneless, skinless chicken breasts; cut into bite sized pieces

10-12 oz 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 penne or rigatoni + water for cooking
1 cup Parmesan cheese
5 tbs unsalted butter
salt & pepper to taste
chopped fresh parsley for garnish


boil water and cook pasta according to the directions.

melt 1 tbs butter on (med-high heat) in a large skillet until foaming. 
salt & pepper chicken and saute until lightly browned. 
transfer chicken to plate for later.

melt 1 tbs of butter in skillet. add garlic, 
mushrooms & onion. 
cook for about 10 + minutes until slightly browned. 
add cooked chicken back into the skillet. 
add the marsala, chicken broth & cream, 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 3 tablespoons of butter. 
add the mushrooms/chicken mixture & 1/2 cup of parmesan cheese. 
cook until the pasta has absorbed some of the sauce, about 1 minute, 
adding the reserved cooking water if needed.

Season with salt & pepper. 
Serve with additional Parmesan cheese & a garnish of chopped parsley. 

recipe adapted from "what's cookin, chicago" (

the entire family enjoyed it.
well... max only ate the warm crusty bread with butter
and reilly & coop avoided the mushrooms.
it has a great flavor & it's easy to make!
bon appetit!

1 comment:

  1. Sounds good, I am definitely going to try it.