Marsala Cream Chicken with Asparagus

Marsala Cream Chicken with Asparagus

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.

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
952 Calories

Recipe Instructions

Step 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.
Step 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.
Step 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.
Step 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.
Marsala Cream Chicken with Asparagus
Marsala Cream Chicken with Asparagus
Marsala Cream Chicken with Asparagus

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons heavy whipping cream
  • 1 tablespoon all-purpose flour
  • ¼ cup chopped sun-dried tomatoes
  • 1 cup chicken broth
  • 1 (8 ounce) package penne pasta
  • 1 cup Marsala wine
  • 1 shallot, minced
  • 1 tablespoon softened butter
  • ¼ cup grated Parmesan cheese (Optional)
  • 1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
  • 1 cup bite-sized pieces fresh asparagus
  • 1 cup sliced baby portabella mushrooms

Categories

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