chicken marsala pasta... with mushrooms & artichokes

This creamy pasta was a culmination of specific cravings and ingredients that needed to be used.

I had a craving for artichokes, a bunch of mushrooms that needed to be used up, and then the husband mentioned wanting some chicken marsala...  so here we are!

Creamy marsala pasta with chicken, mushrooms and artichoke hearts!


(Thankfully, in the midst of the beef-aversions this baby seems to have, we are still loving chicken... otherwise we would be sadly lacking in the protein we need.)

I had no problem shoveling in a huge bowl-full of this and plan on having some more for lunch!

If you don't have - or don't love - artichoke hearts, chopped asparagus would be lovely in this dish too.

Oh great...  and now I'm craving asparagus!

Chicken Marsala Pasta with Mushrooms & Artichokes Recipe
adapted from Giada DeLaurentiis
makes 4-6 servings

1 lb short pasta
2-3 skinless, boneless chicken breasts, cut into strips
4 tablespoons olive oil
1/2 large onion, finely chopped
12oz, or so, mushrooms, sliced or chopped
1 clove garlic, finely chopped
salt & pepper, to taste
1/2 cup marsala (or other sweet wine)
1/2 cup chicken stock
1/2 lb frozen artichoke hearts, thawed
1 cup freshly grated parmesan cheese
1/2 cup heavy cream
1/4 cup chopped fresh italian parsley

Cook the pasta according to the package directions;  Set aside.

In a large skillet, heat the olive oil over medium-high heat until hot.  Sauté the chicken strips, in one or two batches, depending on the size of your pan, until they are golden and cooked through.  Remove them to a plate and set aside.

In the still hot oil, cook the onions and mushrooms for 10 minutes, seasoning well with salt & pepper, until soft and starting to brown.  Stir in the garlic and cook for a few seconds, until fragrant.

Stir in the wine and chicken stock and cook, simmering gently and scraping all the bits off the bottom of the pan with a wooden spoon, until reduced...  about 5 minutes.

Stir in the cooked chicken strips, the artichoke hearts or asparagus pieces, the cream & the parmesan cheese and cook over medium heat until the artichoke hearts are heated through.

Stir in the cooked noodles, the parsley and more salt & pepper if needed.

Serve immediately with lots of fresh garlic bread!

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