CHICKEN MARSALA PASTA AL FORNO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil. Add the pasta and cook until very very al dente, 6 to 7 minutes. Drain and set aside.
- Position an oven rack in the bottom of the oven and preheat the oven to broil.
- Heat a large, heavy-bottomed ovenproof skillet over medium-high heat and add the oil. Season the chicken tenders with salt and pepper and dredge in the flour, shaking off the excess. Add the chicken to the skillet and brown on both sides until golden brown, 2 minutes per side. (Note: the chicken should only be seared, not cooked through. It will finish cooking in the oven.) Transfer the chicken to a wire-racked baking sheet.
- To the same skillet, add the butter, cremini, porcini and shallots and cook, stirring minimally to aid in browning, until the mushrooms are deeply caramelized, about 15 minutes. Add the garlic and cook until fragrant, another 20 seconds. Deglaze with the marsala, scraping up any browned bits. Add the stock and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
- Off the heat, add the pasta and stir well to coat with the sauce. Top with the browned chicken, then a layer of freshly grated Parmigiano-Reggiano. Broil the pasta in the skillet until the cheese is browned and the pasta and chicken are cooked through, about 5 minutes. Sprinkle with parsley and serve immediately.
DELISH PESTO PASTA WITH CHICKEN MARSALA
My easy, go-to chicken and pasta recipe is ready and on the table in about a half an hour. It's a fabulous option for those busy weeknights. - Lorraine Stevenski, Land O' Lakes, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan., Add garlic and lemon zest to the same pan; cook and stir for 30 seconds. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix. Add chicken; cook until sauce is slightly thickened., Drain pasta; add to chicken mixture and toss to combine. , Sprinkle with herbs.
Nutrition Facts : Calories 539 calories, Fat 14g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 622mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 2g fiber), Protein 43g protein.
CHICKEN MARSALA WITH PASTA
This dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.
Nutrition Facts : Calories 453 calories, Fat 23g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 964mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, white mushroom, white onion, chicken stock, heavy cream, marsala wine, penne pasta, shredded parmesan cheese, salt, pepper, fresh parsley
Provided by Michael Price
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat.
- Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
- Cook until chicken is no longer pink. Remove and set aside.
- Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
- Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
- *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
- Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
- When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
- Garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 1123 calories, Carbohydrate 102 grams, Fat 60 grams, Fiber 3 grams, Protein 41 grams, Sugar 11 grams
PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
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