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Chicken Marsala Pasta

Course Pasta
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 -8
Author Kat @amomsimpression

Ingredients

  • 2 tablespoons butter
  • 12 ounces sliced portabella mushrooms
  • 1 clove garlic minced
  • 1 small onion diced
  • Salt and Pepper to taste
  • 2 tablespoons flour
  • ½ cup marsala wine
  • ½ cup half and half
  • 1 cup chicken stock
  • 2 tablespoons finely chopped Italian flat leaf parsley
  • 1 pound chicken tenders chopped up and sautéed until done.
  • 2 tablespoons grated parmesan cheese
  • 1 pound rigatoni cooked according to package directions

Instructions

  • In a large skillet, heat butter until just melted (over medium-high heat).
  • Add onions, garlic and mushrooms and sauté, until softened, about 8 minutes.
  • Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and half and half and 1 cup Chicken Stock, simmer until slightly thickened (around 5 minutes). Add parsley, and any spices that you feel like (I just used some salt and pepper). Add chicken and heat through.
  • Pour the chicken and mushroom mixture over the pasta. Sprinkle the parmesan on top and serve!