Marsala Chicken with Creamy Tomato Pasta
Cooking Sequence • Prepare chicken through step 1 (5 minutes) • Prepare pasta through step 2 (15 minutes) • Complete chicken and pasta; serve (20 minutes)
Servings 4 Servings
Calories 840kcal
Ingredients
Marsala Chicken
- 1 medium sweet onion
- 1 lb boneless skinless chicken breasts
- 1/4 cup flour
- 1 teaspoon kosher salt divided
- 1/2 teaspoon pepper
- 3 tablespoons olive oil divided
- 2 tablespoons unsalted butter divided
- 8 oz fresh presliced baby portabellas
- 1 tablespoon fresh Italian parsley finely chopped
- 1/2 cup Marsala wine or chicken stock
- 1/2 cup no-salt-added chicken stock or broth
- 2 tablespoons balsamic glaze
Creamy Tomato Pasta
- 3 1/2 cups no-salt-added chicken stock or broth
- 2 cups water
- 12 oz linguine pasta
- 1 14.5-oz can fire-roasted diced tomatoes, well drained
- 4 oz Deli goat or ricotta cheese
- 1/4 cup Deli grated Parmesan cheese
- 3 cups baby spinach or arugula
Instructions
Marsala Chicken
- Cut onion into slices, then cut rings in half (1/2 cup). Lay chicken flat; slice horizontally through center of chicken, then cut in half if needed to make 4 cutlets. Place flour, 1/2 teaspoon salt, and pepper in shallow dish (or zip-top bag). Dip chicken in flour (coating both sides); shake off any excess flour (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons oil and 1 tablespoon butter in pan to melt, then add chicken; cook 2–3 minutes on each side or until well browned. Remove chicken from pan.
- Reduce heat to medium-low. Place remaining 1 tablespoon each oil and butter in same pan, then stir in mushrooms, onions, and remaining 1/2 teaspoon salt; cook 6–7 minutes, stirring occasionally, or until mushrooms and onions have softened. Chop parsley.
- Stir into pan: wine, stock, and glaze. Return chicken to pan; simmer 3–4 minutes or until sauce thickens and chicken is 165°F. Sprinkle with parsley. Serve sauce over chicken.
Creamy Tomato Pasta
- Bring stock and water to a boil for pasta.
- Break pasta in half (for easier preparation) and place in boiling stock mixture; cook 12–15 minutes, stirring occasionally, or until most of the liquid is absorbed. Drain tomatoes.
- Stir cheeses into pasta until blended. Add tomatoes and spinach; stir until spinach wilts. Serve.
Notes
Aprons Advice • Complete your meal with fresh salad blend, potato rolls, and a decadent cake for dessert. • Cutting the chicken breasts in half helps the chicken cook faster and more evenly.
Nutrition
Calories: 840kcal
