|I love Chicken Marsala, it is one of my most favorite meals. This recipe has been on my "to do" list since Joelen posted the recipe nearly a year ago. I finally got around to making it and I am kicking myself for waiting so long. This pasta dish is amazing. The sweet Marsala wine works well in the creamy sauce. Miss F was a huge fan of the chicken and pasta, the mushrooms weren't really her thing, but at least she tried them. C asked why there was cilantro on top of the pasta. He ate every last bite, "cilantro" and all. Amazingly enough, he didn't even complain about the smell when I was sauteing the garlic. A miracle!|
2 large boneless, skinless chicken breasts, cut into bite sized pieces
1 pound sliced mushrooms
1 small onion, diced
2 cloves garlic, minced
¾ cup Marsala wine
½ cup chicken broth
½ cup heavy cream
1 pound penne pasta
½ cup Parmesan cheese, plus more for serving
4 tablespoons butter, divided
1 tablespoon olive oil
Chopped fresh parsley, for garnish
Boil water and cook pasta according to the directions.
Season chicken with salt and pepper. Melt 1 tablespoon butter and olive oil in a large skillet until foaming. Cook chicken, mushrooms and onions until lightly browned. Add garlic and sauté for 30 seconds more. Deglaze the pan with the Marsala wine, then add the chicken broth and cream and bring to a boil. Simmer until sauce is slightly thickened.
Drain pasta and reserve ½ cup cooking water. Return the pasta to the pot with the remaining 3 tablespoons of butter. Add the Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed. Season with salt and pepper and serve with additional Parmesan cheese and chopped parsley.
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