Monday, March 18, 2013

Creamy Chicken Marsala Pasta

As many of you know who have been reading for a while one of my favorite things to do is have friends and family over for dinner.  There is something about gathering at the table, sharing a meal, a few glasses of wine (or champagne if we are feeling festive) and a million boughts of laughter.

Standing in my kitchen cooking with friends surrounding me is truly my happy place.  There is no place in the world I would rather be.  Entertaining is definitely my favorite thing to do!

Recently I wanted to have some people over but didn't want to spend a fortune.  In the same respect I wanted to make something that would knock their socks off!  I consulted Pinterest and as is typical, it did not disappoint!

I have always been a fan of chicken marsala and I have a soft spot in my heart for dishes that have anything to do with pasta so when I came across this recipe, read the ingredients and realized I would only need to grab a few things at the store, I was sold!
Creamy Chicken Marsala Pasta
recipe adapted from America's Test Kitchen

1 package thin sliced, boneless, skinless chicken breasts
10-12 ounces 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 dry pasta + water for cooking (I used penne, rigatoni is also good)
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnish

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 the Marsala, chicken broth and cream and bring to a boil.
Simmer until sauce is is slightly thickened.  Add cooked chicken back into the skillet.
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.  At this point I added all the pasta water and about another 1/4-1/2 cup of cream....I know, gluttony, but it was delicious!
Remove chicken and slice into strips.
Season with salt and pepper and serve with additional 
Parmesan cheese and a garnish of chopped parsley. 
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1 comment:

  1. This looks absolutely dee-lish! Might have to whip this up! :)