I don’t know why I don’t make pasta more often. It is so easy, so fast, and always so good. And, it is one of the 4 foods that my daughter will eat. No joke. But even then, it is straight pasta, no butter or oil, almost cold, and covered in Parmesan cheese. It is really kind of gross, and very embarrassing to order in a restaurant. But she loves it, and I have been told over and over again to not force her into trying new foods. I know that she will not go off to college eating dry pasta, but it sometimes feels like she will. I definitely feel like she is missing out on many delicious eating experiences, this Chicken Marsala Pasta being one of them. More for me, I guess.
This dish is very simple to prepare, and you probably have the ingredients in your pantry already. You might not have marsala wine, but you should consider adding a bottle to your pantry. I love the flavor of marsala in both sweet and savory Italian dishes. It is classic, the smell is incredible when this is simmering on the stove. Chicken Marsala is something that I usually save to order in a restaurant because it can be a pain to make, but making into a quick pasta is the best of both worlds. Everything I love about chicken marsala, but far less clean up than making the traditional version. Perfect for a weeknight meal.
2-3 Tablespoons butter
2-3 boneless skinless chicken breasts
1 large onion, chopped
2 packages sliced mushrooms
3 cloves garlic, minced
salt and pepper
3/4 cup Marsala
1/2 cup chicken stock
1/2 cup heavy cream
1 pound rigatoni
1/2 cup chopped flat leaf parsley
- 2-3 Tablespoons butter
- 2-3 boneless skinless chicken breasts
- 1 large onion, chopped
- 2 packages sliced mushrooms
- 3 cloves garlic, minced
- salt and pepper
- ¾ cup Marsala
- ½ cup chicken stock
- ½ cup heavy cream
- 1 pound rigatoni
- Parmesan cheese
- ½ cup chopped flat leaf parsley
- Cut the chicken into bite size pieces. Season with salt and pepper. Heat a saute pan to medium-high heat. Melt 2 Tablespoons of butter. Add chicken and cook until browned and cooked through.
- Take the chicken out of the pan, and put on a plate. Add another pat of butter, and add onions and mushrooms. Cook until soft and brown, about 10 minutes. Add the garlic and cook for another minute. Add the chicken back to pan.
- Add Marsala, cream, and chicken stock. Bring a pot of water to a boil. Bring sauce to a boil, and simmer until it begins to thicken. While the sauce is simmering, cook the pasta. Cook the pasta until it sill has some bite. Reserve some of the cooking liquid. Add the pasta and toss in the sauce.
- Add a generous handful of Parmesan. Add parsley. Serve with more cheese and parsley.