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