Chicken Mushroom Marsala Pasta

This was a recipe shared on a food message board that I belong to and this recipe sounded like something I would really like to try. I admit to changing it up just a bit to accommodate our tastes. I believe that this dish could easily be served for a dinner party.

I always prep all ingredients before preparing a dish.

 

This was a delicious and a quick and easy pasta dish.

Chicken Mushroom Marsala Pasta

1/2 pound ziti, cooked and drained according to package directions
1 tablespoon olive oil
1 pound Portobello mushrooms, sliced
salt and pepper to taste
1/4 cup dry Marsala wine
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups unsalted chicken stock
3/4 cup parmesan cheese, separated
8 ounces mozzarella, cut into small cubes
3 tablespoons fresh flat leaf-parsley, chopped
2 chicken breast halves, roasted and cut into bite sized cubes (see note below)

Preheat oven to 350 degrees.

Cook pasta according to package directions, al dente. Drain and set aside.

In a separate sauce pan heat oil and add mushrooms. On medium heat sauté until the mushrooms are lightly browned. Add onions, salt and pepper and sauté until the liquid has evaporated. Add the marsala wine and cook until all liquid has evaporated. Add in butter, stir until melted and then add in flour cooking for a minute to a minute and a half. Slowly add chicken stock stirring constantly while scraping the bottom of the pan as you add the stock. Reduce heat to a simmer stirring constantly until the sauce thickens.

Add the pasta to the sauce and mix thoroughly. Then stir in 1/2 cup Parmesan, cubed mozzarella, fresh parsley and roasted chicken. Taste for seasoning and combine all ingredients. Pour into a buttered casserole topping the mixture with the remaining Parmesan. Bake for 25 to 30 minutes in pre-heated oven until lightly browned.

Note: Roast two chicken breast halves that have been salt and peppered and drizzled with a little olive oil in pre-heated 350 degree oven until done. About 20 to 25 minutes.

I always use baby Portobello's since I think they have so much more flavor than the white ones. You could also do a mixture of mushrooms for even more excellent flavor.

I think this recipe was originally to be a simple side dish but adding the Roasted Chicken certainly made it a main course.

 

My husband has never been one to eat much chicken but he certainly liked this dish. Paired with some simple Roasted Vegetables or even a Mixed Green Salad with a special dressing and you have wonderful Dinner Party Fare. I think the only thing missing would be a dessert and in my next post I will be sharing a quick and easy Blackberry Cobbler topped with some ice cream. I can't think of anything better to serve to put this dinner party fare right over the top.

 

I am linking this post to Foodie Friday hosted by Michael Lee at Rattlebridge Farm. Just click HERE to see lots of wonderful recipes shared.

 

I hope you will try this recipe, you won't be disappointed.

Carolyn