Marsala Cream Chicken with Asparagus

1 Reviews

Prep: 20 min
Cook: 30 min
Ready In: 50 min

“I use a deli-roasted chicken from our local grocery store to speed up prep time on this dish. You can change the vegetables to suit your tastes. Serve with a loaf of crusty french bread and a glass of wine.” - by yankeesfan

Directions

Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.