Welcome to winter. It's no longer the "holiday season" it is just winter. Although it is going to be a balmy 17 degrees today in Minnesota it has been like 1 degree. ONE DEGREE.
What do you want to eat when it is one degree? Well, I will tell you…pasta. I whipped up this pasta dish a few weeks ago and kind of forgot about it until I was scrolling through my photos. Then wondered how I could forget such an easy and tasty dish….mushrooms included. If you really know me, you will know that I used to hate mushrooms. Who would want to eat something so spongey and worthless? Well, I will tell you, ME! Soak them in a delicious sauce and I am SOLD. Let's get to it.
Oh and pardon the pictures, it is winter need I remind you? That means I get home and it's dark. Since I work for a living, outside of the home, I don't have the luxury of daylight. Is it spring yet?
Place them in the pan. Cook the chicken until they are browned on both sides and no longer pink in the middle. About 4-5 minutes on each side.
Saute for about a minute or so being careful to not burn the garlic
Chicken Marsala Pasta
1 1/2 tablespoons butter
2 large or three small chicken breasts
Salt and Pepper for seasoning
1 medium onion, chopped
4 cloves of garlic, minced
7 button mushrooms, chopped
14.5 ounces chicken broth
1 cup Marsala wine
3/4 lb Penne Pasta (or pasta of your choice, cooked)
1 1/2 cups Half and Half
1 teaspoon dried rosemary
1 cup grated Parmesan Cheese + additional for sprinkling
Dried parsley (optional for garnish)
Start by adding the butter to a large skillet on medium to medium high heat. Season the chicken breasts with salt and pepper on both sides. Add the chicken to the skillet and cook on each side for about 4-5 minutes or until browned on both sides and no longer pink in the middle. Once fully cooked, remove from the pan and place on a plate to rest.
Add the onion to the skillet and cook for about 4-5 minutes on medium high heat or until they just start to become translucent. Then add the mushrooms and garlic and sauté for another minute or so. Be careful to not burn the garlic.
After a minute, add the chicken stock, marsala wine and half and half and rosemary. Let simmer of about 8 minutes to reduce.
Meanwhile, cook the pasta and slice the chicken. Once the sauce is reduced, add the parmesan cheese, chicken and cooked pasta. Toss to coat everything in sauce. Pour into a large bowl and garnish with additional parmesan cheese and dried parsley.
Recipe by: Mrs. Schwartz