Chicken Mushroom Marsala Pasta

I am always looking for recipes that are easy and quick enough for a weeknight dinner but are also nice enough to be served to guests at a dinner party.  This recipe does both and it can be prepared ahead of time so you have time to spend with your family or guests and it also freezes beautifully. In fact, I usually double the recipe and serve 1/2 and freeze the other half to serve at another time.  And, did I mention it is absolutely delicious!  You have got to try it!

I have to thank my friend Carolyn who hosts  A Southerner’s Notebook blog for this recipe. We went to high school together many years ago in Pensacola and she is an excellent cook. Carolyn’s blog is loaded with many fabulous recipes and lots of decorating ideas as well as beautiful table settings. Her blog and my sister’s blog, The Pudge Factor actually inspired me to start on my blogging adventure.

To make Chicken Mushroom Marsala Pasta, gather all of your ingredients:

Pre-heat your oven to 350 degrees. Sprinkle salt and pepper on two chicken breast halves and drizzle a little olive oil on both. Place on a sheet pan and roast and roast for about 20-25 minutes or until done. Cool and cut into cubes.

Cook pasta al dente according to the directions on the package. Drain and set aside.

In a separate pan heat oil and add mushrooms. Saute on medium heat until mushrooms are lightly browned. Add salt and pepper and saute until the liquid has evaporated. Add the Marsala wine and cook until all liquid has evaporated. Add in butter and stir until melted and then add in flour, cooking for a minute to a minute and a half. Slowly add chicken stock stirring constantly while scraping the bottom of the pan as you add the stock. Reduce the heat to a simmer and stir constantly until the sauce thickens.

Add the pasta to the sauce and mix thoroughly. Then stir in the Parmesan, cubed mozzarella, fresh parsley and roasted chicken. Taste for seasoning and combine all ingredients.

Pour into a buttered casserole dish and top mixture with the remaining Parmesan cheese. Bake 25-30 minutes at 350 degrees or until the topping is lightly browned and melted.

Believe it or not, I got so excited when this dish was done, I served it to our guests and forgot to take a picture of the final dish.  It was just about gone before I remembered and too late to show you what a beautiful dish it is. I borrowed this picture from Carolyn’s blog to show you how nice it looks when done. Enjoy!

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Chicken Mushroom Marsala Pasta

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Servings

MetricUS Imperial

Ingredients

• 1/2 lb ziti cooked and drained according to package directions
• 1 tbsp olive oil
• 1 lb Portobello mushrooms sliced
• salt and pepper to taste
• 1/4 cup dry Marsala wine
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 1/2 cups unsalted or reduced salt chicken stock
• 1 cup Parmesan cheese
• 8 oz mozzarella cheese cut into small cubes
• 3 tbsp flat leaf parsley chopped
• 2 chicken breast halves roasted and cut into bite size cubes. (See note below)

Servings MetricUS Imperial Ingredients 1/2 lb ziti cooked and drained according to package directions 1 tbsp olive oil 1 lb Portobello mushrooms sliced salt and pepper to taste 1/4 cup dry Marsala wine 3 tbsp butter 3 tbsp all-purpose flour 1 1/2 cups unsalted or reduced salt chicken stock 1 cup Parmesan cheese 8 oz mozzarella cheese cut into small cubes 3 tbsp flat leaf parsley chopped 2 chicken breast halves roasted and cut into bite size cubes. (See note below)

Votes: 1 Rating: 5 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List

Instructions

1. Preheat oven to 350 degrees
2. Cook pasta according to package directions. Drain and set aside.
3. In a separate sauce pan heat oil and add mushrooms. Saute mushrooms over medium heat until they are lightly browned. Add salt and pepper and saute until any liquid has evaporated. Add the marsala wine and cook until all liquid has evaporated. Add in butter, stir until melted and then add in flour cooking for a minute to a a minute and a half. Slowly add chicken stock stirring constantly while scraping the bottom of the pan as you add the stock. Reduce heat to a simmer stirring until the sauce thickens.
4. Add the pasta to the sauce and mix thoroughly. Stir in 3/4 cup Parmesan, cubed mozzarella, parsley and chicken. Taste for seasoning and combine all ingredients. Pour into a buttered casserole dish and top with the remaining Parmesan cheese.
5. Bake for 25-30 minutes or until the top is lightly browned.

Recipe Notes

Season two chicken breast halves with salt and pepper and drizzle with olive oil. Roast in a 350 degree oven for 25-35 minutes or until done.

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