michelle / 21yrs
nmichelle.com / san jose & irvine
2 large boneless, skinless chicken breasts; cut into bite sized pieces
10-12 ounces sliced mushrooms
1 small onion, diced
3 cloves garlic, minced
3/4 cup Marsala cooking wine
1/2 cup chicken broth
1/2 cup heavy cream
1 pound dry pasta + water for cooking (I used penne, rigatoni is also good)
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnish
Makes: 4-6 servings
Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done.
Boil water and cook pasta according to the directions.
Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened.
Drain pasta and reserve 1/2 cup cooking water. Return the pasta to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.
Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.
Read more at http://joelens.blogspot.com/2011/04/creamy-chicken-marsala-pasta.html#5GBk8ossx9q9FWmq.99
A compilation of puppies first bath photos… how scary it is, isn’t it little puppies!