Chicken Marsala Pasta
I use to make chicken Marsala just as a meat dish, with sides, but I loved the sauce so much I wondered what the best way was to enjoy more of the delicious sauce, so I just cut up the chicken and added pasta. Now this is my favorite way to do chicken Marsala. I really like the pasta one dish meals. My son loves it. It has added spinach to add some extra nutrition. There is plenty of sauce in this recipe for the pasta.
Yield: Serves 6
Chicken Marsala Pasta
5.00 stars (1 reviews)
Loading...method: Sautéed course: Main Course
cuisine: American diet: Enjoyable
Ingredients:
- 2 boneless skinless chicken breasts
- 1 cup or small container fresh baby portobello mushrooms
- 1/2 onion, chopped
- 2 cloves garlic, grated
- 1/2 lb. spinach frozen spinach
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 2 cups Marsala wine, I like Sheffield's sweet Marsala wine
- 2 cups chicken stock
- 1 package penne or other pasta of your choice
- 4 tablespoons butter
- 4 tablespoons flour
- Kosher salt
- Pepper
- olive oil
Directions:
Cut chicken in bite size pieces. Salt and pepper chicken. Preheat skillet. Add a drizzle of olive oil. Brown chicken. Remove chicken.
Saute mushrooms, and onions, and garlic with a pinch of kosher salt. Saute until tender. Turn heat to low. Melt butter in same pan and whisk in flour. Cook for 2-3 minutes.
Add stock and wine while whisking constantly. Turn heat on high and bring to boil. Sauce will thicken. Add chicken and thawed spinach. Then simmer for about 10 minutes. Cook pasta. Drain. Combine everything together in a serving dish.
