Chicken Marsala PastaPT30Mhttps://img5.recipesrun.com/201907/2019/1015/82/3/893192/300x200x90.jpg This is another recipe that’s been a family favorite of ours for years. We like the sauce so much we now make enough to go over an entire pasta dish instead of just pouring it over chicken (how Marsala sauce is traditionally served). And this dish is also versatile so feel free to switch it up depending on your preferences. It’s pictured with asparagus (that was roasted with garlic and olive oil), but it would also be great topped with steamed broccoli or raw spinach leaves as well. Mushrooms would be another fabulous addition along with some roasted garlic. Get creative and use the ingredients that you have on hand!4 servings
Ingredients:
parmesan cheese, freshly grated, for serving1 bunch asparagus, roasted1 cup heavy cream, preferably organic1 1/2 cups dry Marsala wine pepper, to taste salt, to taste whole-wheat flour, spread on a plate2 tbsp. olive oil1 pound chicken breasts, local and/or organic1 pound whole-wheat pasta
This is another recipe that’s been a family favorite of ours for years. We like the sauce so much we now make enough to go over an entire pasta dish instead of just pouring it over chicken (how Marsala sauce is traditionally served). And this dish is also versatile so feel free to switch it up depending on your preferences. It’s pictured with asparagus (that was roasted with garlic and olive oil), but it would also be great topped with steamed broccoli or raw spinach leaves as well. Mushrooms would be another fabulous addition along with some roasted garlic. Get creative and use the ingredients that you have on hand!
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01
Information
Gradeeasy
Serving
4 servings
Calorie814 Kcal
Prep Time10 Mins
Cook Time20 Mins
Total Time30 Mins
02
Ingredients
parmesan cheese, freshly grated, for serving
1 bunch asparagus, roasted
1 cup heavy cream, preferably organic
1 1/2 cups dry Marsala wine
pepper, to taste
salt, to taste
whole-wheat flour, spread on a plate
2 tbsp. olive oil
1 pound chicken breasts, local and/or organic
1 pound whole-wheat pasta
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03
Method
Step 1
Boil pasta according to package directions, ensure your veggies are cooked if necessary, and put the container of cream out on the counter so it is not super cold when you’re ready to use it.
Step 2
Cut chicken into strips and season with salt and pepper. Spread flour on a plate and put olive oil into saute pan over medium-high heat.
Step 3
While the oil is heating up, dredge the chicken pieces in the flour until well coated. Saute the coated chicken until brown and cooked all the way through (about 5 – 10 minutes depending on how thick your chicken pieces are).
Step 4
Transfer the chicken to a plate and keep warm. Turn heat off (very important if you have a gas stove and don’t want the wine to catch on fire!) and carefully add Marsala wine to the pan.
Step 5
Turn the heat back onto high and boil down the wine for a few minutes. Scrape the bits off the bottom of the pan while it’s cooking.
Step 6
Keep the heat on high, add cream to the pan, and stir sauce until it is bound together and starts to thicken (about 5 – 8 minutes).
Step 7
Put the chicken pieces back in the sauce to heat them again and coat them with sauce. Evenly divide pasta among bowls and top with chicken, extra sauce, and veggies. Serve warm and enjoy!
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