Name: Chicken Marsala Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: . Chicken and seasonings; 1.5 lbs boneless skinless chicken breasts (cut into bite-size pieces); 3 Tablespoons all-purpose flour; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; . Cooking fats; 2 Tablespoons olive oil; 1 Tablespoon butter; . Vegetables; 8 oz fresh mushrooms (thinly sliced); 1 shallot (diced); 2 cloves garlic (minced); . Sauce components; 1 cup Marsala wine ((not marsala cooking wine)); 2 cups low-sodium chicken broth; 2 cups heavy cream; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; ½ teaspoon dried thyme; 2 Tablespoons cornstarch; 2 Tablespoons water; . Pasta; 1 lb dry orecchiette pasta (or farfalle, or penne pasta); . Garnishes; ½ cup freshly grated parmesan cheese; ¼ cup fresh chopped parsley

Welcome to a delightful culinary experience with Chicken Marsala Pasta! This dish combines tender chicken and savory mushrooms in a creamy sauce, all tossed with perfectly cooked pasta. Let’s dive into the rich flavors and satisfying textures!

Cooking Tips

Make sure to use good-quality Marsala wine for the best flavor. And don’t rush the sautéing; those browned bits add so much depth!

Favorite Parts

This part’s so satisfying: watching the sauce thicken up beautifully as you stir in the cornstarch. Trust me, you’ll love it!

Ingredients

Instructions

Prep chicken:
Step 1

- Cut chicken: Cut chicken breasts into small, bite-sized pieces and add to a ziplock bag. Add flour, salt, and pepper then shake well to coat.
Cook chicken:
Step 2

- Sauté Chicken: Heat a dutch oven or stockpot over medium-high heat then add 2 Tablespoon oil. Add chicken and cook for 2 minutes on each side, just until browned (not cooked through). Remove to a plate.
Cook mushrooms and shallots:
Step 3

- Sauté Mushrooms and shallots: Add 1 Tablespoon butter to the pan then the mushrooms, cooking for 3-4 minutes until browned, stirring occasionally. Add shallots and garlic then cook for 1 minute.
Finish sauce:
Step 4

- Finish sauce: Add wine, scraping up any browned bits from the bottom of the pan. Stir in broth, cream, thyme, and spices. Add chicken and dry pasta then bring to a boil. Cover, reduce heat to low, and cook for about 10 minutes, until pasta is tender.
Thicken sauce:
Step 5

- Thicken: Mix cornstarch and water in a small bowl and add to the pasta, to thicken. Cook for another minute or two until sauce has thickened.
Serve:
Step 6

- Serve: Garnish with the fresh parmesan and parsley. Serve immediately.

Nutrition

Calories: 750, Fat: 45g, Carbs: 50g, Protein: 40g

Cooking techniques

Sautéing is key here; it develops flavor in the chicken and vegetables. Don't forget to scrape the bottom of the pan to capture all those delicious browned bits!

Variations or substitutions

Feel free to use different types of pasta like fettuccine or whole wheat for a healthier option. You can also substitute the chicken with shrimp for a seafood twist!

Storage tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream to keep it creamy!

Notes

For a gluten-free option, substitute the pasta with a gluten-free variety and ensure the flour used for coating the chicken is gluten-free as well.