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

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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" (http://joelens.blogspot.com)

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!

-e