Name: Marsala Cream Chicken with Asparagus
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Penne pasta - 1 (8 ounce) package; Butter - 2 tablespoons; Shallot, minced - 1; Sliced baby portabella mushrooms - 1 cup; Bite-sized pieces fresh asparagus - 1 cup; Chopped sun-dried tomatoes - ¼ cup; Chicken broth - 1 cup; Marsala Wine - 1 cup; Rotisserie chicken, bones removed and meat cut into bite-size pieces - 1 (3 pound); Heavy whipping cream - 3 tablespoons; Softened butter - 1 tablespoon; All-purpose flour - 1 tablespoon; Grated Parmesan cheese (Optional) - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Marsala Cream Chicken with Asparagus

1. Penne pasta - 1 (8 ounce) package

2. Butter - 2 tablespoons

3. Shallot, minced - 1

4. Sliced baby portabella mushrooms - 1 cup

5. Bite-sized pieces fresh asparagus - 1 cup

6. Chopped sun-dried tomatoes - ¼ cup

7. Chicken broth - 1 cup

8. Marsala Wine - 1 cup

9. Rotisserie chicken, bones removed and meat cut into bite-size pieces - 1 (3 pound)

10. Heavy whipping cream - 3 tablespoons

11. Softened butter - 1 tablespoon

12. All-purpose flour - 1 tablespoon

13. Grated Parmesan cheese (Optional) - ¼ cup

How to cook deliciously - Marsala Cream Chicken with Asparagus

1. Stage

Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.

2. Stage

Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.

3. Stage

Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.

4. Stage

Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.