Thursday, November 11, 2010

Chicken Marsala Pasta

Chicken Marsala is one of my go to dishes. I always serve bread with it to soak up all the sauce on the plate. I was running out of bread the other day but didn't want to waste the sauce either. My solution was to use it as a pasta sauce. I cut the chicken into bite size pieces. It's quicker to cook, and no knife is necessary while eating!

  Chicken Marsala Pasta Print Recipe

1 1/2 cupshort pasta
2boneless/skinless chicken thigh


2~3 Tbspolive oil
1medium onion
1 clovegarlic
1/4 cupdry or sweet marsala
1/2 cuplow sodium chicken broth
1/4 cupheavy cream

parmigiano reggiano, grated

  1. Boil water in a pot and cook the pasta according to the directions on the package. Set aside.
  2. Cut the chicken into 3/4 inch pieces and lightly season with salt and pepper. Heat 1 Tbsp of olive oil in a pan over medium heat. Add the chicken and cook until lightly browned on all sides. Remove the chicken from the pan and keep warm.
  3. Add 1~2 table spoon of olive oil in the pan and add the onions. Cook for 6~7 minutes until soft and transparent. Add the garlic and cook for another 1~2 minutes. Pour in the marsala and scrape off the brown bits from the bottom of the pan. Cook until the liquid is reduced by half, then add the chicken broth and bring to a boil. Return the chicken into the pan and season with salt and pepper if necessary. Add the heavy cream then the pasta. Cook it for a few minutes and serve with parmigiano reggiano.

Serves 2