How to Make Stuffed Chicken Marsala

Marsala Cream Chicken With Asparagus

Remove chicken from pan and place in the baking dish you have on hand.

Recipe Summary 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.

Ingredients | Stuffed Chicken Marsala

1 (8 ounce) package penne pasta

2 tablespoons butter

1 shallot, minced

1 cup sliced baby portabella mushrooms

1 cup bite-sized pieces fresh asparagus

¼ cup chopped sun-dried tomatoes

1 cup chicken broth

1 cup Marsala wine

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

3 tablespoons heavy whipping cream

1 tablespoon softened butter

1 tablespoon all-purpose flour

¼ cup grated Parmesan cheese (Optional)

Directions

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.

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.

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.

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.

Info | Stuffed Chicken Marsala

prep: 20 mins cook: 30 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Marsala Cream Chicken With Asparagus

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