marsala-cream-chicken-with-asparagus

Marsala Cream Chicken with Asparagus

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
yankeesfan
Recipe by  yankeesfan

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Reviews (2)

Rate This Recipe
kkfour
0

kkfour

Delicious and easy! Especially loved the sun dried tomatoes. I made it gluten free by using gluten-free pasta and xanthan gum for thickening the sauce. My teenage sons gobbled it up without complaints.

Dianne
0

Dianne

Very good will make again

More Reviews

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 955 cal
  • 48%
  • Fat
  • 41.9 g
  • 64%
  • Carbs
  • 60.4 g
  • 19%
  • Protein
  • 65.3 g
  • 131%
  • Cholesterol
  • 212 mg
  • 71%
  • Sodium
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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