Monday, November 9, 2009

Marsala Chicken Pasta

Marsala Chicken Pasta
  • 1 serving of Penne pasta
  • 1/4 onion
  • 5 baby bella mushrooms, quartered
  • 1 clove garlic, chopped
  • ~5 oz chicken breasts
  • 1/2 tbsp tapioca or corn starch (as thickener)
  • 3/4 cup Marsala wine, dry
  • 1/4 cup water
  • 1/2 cup chicken broth
  • ~A dash of balsamic vinegar
  • optional: grated Parmesan to top
  • basil & oregano, salt+pepper for seasoning
  • some SUGARR! :)
  1. Cook penne al dente.
  2. Oil pan and sauté garlic, onion, and mushrooms until soft. Set aside.
  3. Chop chicken into bite-sized pieces and cook on medium heat. Set aside.
  4. On medium heat add wine, vinegar, and broth and let it come to a boil. Let wine/broth reduce for about 2-3 minutes. Dissolve starch into water. Turn to medium-high and add (water+starch). It should be nice and thick when it starts to bubble.
  5. Immediately reduce heat to low and toss with chicken and sauted mushrroms+onion. Garnish with Parmesan and parsley. Serve.
** Note: Have tried the beef variation with beef broth and ground beef. Very flavorfullll.

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