Creamy Chicken πŸ— Marsala Pasta

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Creamy Chicken Marsala Pasta :-This Creamy Chicken Marsala Pasta takes a traditional Italian-American comfort dish and converts it into a complete dinner that is unbelievably easy to make and will have your family clamoring for more by the time they finish eating it!

Chicken thighs that are tender and juicy, accompanied by a marsala sauce that is creamy and topped with your preferred pasta, all of which are prepared in a single pot and are ready to be served on your dinner table in less than forty-five minutes, from beginning to end.

Creamy Chicken Marsala Pasta

 

Ingredients :

  • 2 tablespoons olive oil
  • 1 pound chicken thighs (boneless and skinless, cut into bite size pieces)
  • salt and pepper (to taste)
  • 1 large onion (chopped)
  • 1 pound white mushrooms (quartered or sliced)
  • 2 cloves garlic (minced)
  • 1 cup marsala wine
  • 3 cups chicken broth (low sodium)
  • 2 cups heavy cream
  • 12 ounces penne pasta (or other small shaped pasta like mafalda)
  • 1 cup Parmesan cheese (freshly grated)
  • 1 tablespoon parsley (for garnish)

 

Instructions :

 

  • Cook the chicken. For the purpose of drying the chicken thigh pieces, it is recommended that you use a paper towel.
  • It is recommended to bring the olive oil to a temperature that falls somewhere between medium-high and high in a big Dutch oven or braiser .
  • Once the chicken thighs have been added to the saucepan, season them with salt and pepper in accordance with your own tastes. The chicken should be cooked for roughly five minutes, or until the color of the chicken changes from pink to white. Take the chicken and arrange it on a dish before putting it to the side.

 

  • Cook the onion and mushrooms.Continue to cook the mushrooms and onion in the same Dutch oven until the onions have become translucent and soft, and the mushrooms have developed a browned appearance. This should be done until the mushrooms have acquired a browned appearance. Both pepper and salt should be used to season the food. After adding the garlic, carry on with the simmering process for an additional thirty seconds till the aroma is emitted.

 

  • Deglaze with Marsala wine. Deglaze the pan by scraping any browned remains from the bottom of the pan into the liquid after adding the Marsala wine. This will remove any remained browned bits. The chicken should be returned to the pan, and the cooking process should continue for an additional three minutes, or until the wine begins to reduce significantly, whichever occurs first.

 

  • Add remaining ingredients.The pasta, chicken stock, and heavy cream should be added to the pot after it is ready, and then the mixture should be brought to a boil. Continue cooking the pasta for around fifteen to twenty minutes, or until it reaches the al dente stage, while stirring it occasionally. Reduce the heat to a simmer, cover the Dutch oven, and continue cooking until the pasta reaches the desired consistency.

     

 

  • Finish the dish.After incorporating the grated Parmesan cheese, continue to boil the mixture for an additional minute. To finish off the dish, sprinkle some chopped parsley on top before serving.

 

a serving of creamy chicken marsala pasta in a white plate with a gold fork.

 

Notes :

  • In order to prevent the sauce from being stuck to the bottom of the pot while the pasta is cooking, it is important to toss the mixture approximately every five minutes.
  • Make sure to include some vegetables in the recipe, such as peas, broccoli, green beans, and other similar vegetables.
    Please exercise caution while adding any additional salt to the dish. Try the dish after the Parmesan cheese has been added, and make any required adjustments.

 

  • It is recommended that you use a dry Marsala wine for this dish in order to achieve the distinctive flavor of chicken Marsala that we all know and love. However, there are quite a few substitutions that you may use to accommodate both alcoholic and non-alcoholic dietary requirements.
  • Madeira, fortified wine, dry Sherry, Port, or Pinot Noir are some of the alcoholic beverages that can be substituted for Marsala wine.

 

  • You can substitute Marsala with the following non-alcoholic beverages: white grape juice, figs-rosemary-sage puree, red grape juice/cranberry juice, prunes/figs/plums with balsamic vinegar, or red grape juice as a substitute for Marsala.
  • It is important to keep in mind that this recipe will not be considered Chicken Marsala if you do not use dry Marsala wine.
    Pasta with a creamy chicken marsala sauce tastes just as good the next day as it did the first. Leftovers can be kept in the refrigerator for up to three to four days if they are stored in an airtight container or freezer bag.

 

  • The chicken and pasta should be allowed to completely cool before being placed in an airtight container and frozen if you intend to store any leftovers in the freezer.
  • If you keep your chicken marsala pasta in the freezer in the appropriate manner, it will maintain its freshness for up to three months.

Nutrition Information :

  • Serving:Β 1servingCalories:Β 591kcalΒ (30%)Carbohydrates:Β 43gΒ (14%)Protein:Β 26gΒ (52%)Fat:Β 32gΒ (49%)Saturated
  • Fat:Β 17gΒ (106%)Polyunsaturated Fat:Β 2gMonounsaturated Fat:Β 10gTrans
  • Fat:Β 1gCholesterol:Β 130mgΒ (43%)Sodium:Β 303mgΒ (13%)Potassium:Β 619mgΒ (18%)Fiber:Β 2gΒ (8%)Sugar:Β 7gΒ (8%)Vitamin
  • A:Β 1028IUΒ (21%)Vitamin C:Β 4mgΒ (5%)Calcium:Β 215mgΒ (22%)Iron:Β 2mgΒ (11%)

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