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Marsala Cream Chicken with Asparagus

Marsala Cream Chicken with Asparagus

Cost $25, save $15

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $25

INGREDIENTS

  • Pasta

    • 🍝 1 (8 ounce) package penne pasta

  • Fat

    • 🧈 2 tablespoons butter

  • Vegetables

    • 🧅 1 shallot, minced
    • 🍄 1 cup sliced baby portabella mushrooms
    • 🌱 1 cup bite-sized pieces fresh asparagus
    • 🍅 ¼ cup chopped sun-dried tomatoes

  • Liquids

    • 1 cup chicken broth
    • 🍷 1 cup Marsala wine

  • Protein

    • 🍗 1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces

  • Cream & Dairy

    • 🥛 3 tablespoons heavy whipping cream
    • 🧈 1 tablespoon softened butter
    • 🧀 ¼ cup grated Parmesan cheese (Optional)

  • Flour

    • 1 tablespoon all-purpose flour

STEPS

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.

3

Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.

4

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.

5

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.

6

Ladle the sauce over the cooked penne pasta and top with Parmesan cheese to serve.

NUTRIENTS

Per 1 serving

🔥

952

Calories

  • 65
    Protein
  • 60
    Carbs
  • 42
    Fats

💡 Use any pasta shape you prefer if penne is unavailable.Replace asparagus with broccoli or green beans for variety.To save time, prep ingredients while pasta is cooking.Use a dry Marsala wine for a balanced flavor.