Recipe of the week: Marsala Pasta

This recipe I found on Pintrest. If you don't have a Pintrest acccount and never heard of it, it's basically a virtual pin board and you can find recipes, decor ideas, fashion tips and so on. Since I know that not everyone has a Pintrest I wanted to share this recipe on my blog because it's just too good not to! It's off of another blog and they also have a lot of other great recipes. You can visit it here if you would like: http://joelens.blogspot.com/

This pasta is creamy, rich, filling and decadent. If you're not a fan of tube pasta (penne, rigatoni, etc.) like my brother-in-law you could certainly do this with angel hair, spaghetti or fettucini. This is something you could cook a bunch of, have for dinner and freeze a portion to have at a later date. My husband hates anything with Marsala but he LOVES this pasta. It's one of our favorites. You definitely need to try this one!

What you need:

2 large boneless, skinless chicken breasts; cut into bite sized pieces
10-12 ounces sliced mushrooms
1/2 onion, diced
2 cloves garlic, minced
3/4 cup Marsala cooking wine
1/2 cup chicken broth
1/2 cup heavy cream
1 pound dry pasta + water for cooking (I used penne)
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnish

What you do:

Boil your pasta until tender. Cut your chicken into strips, season with salt and pepper. Melt 2 tablespoons in pan until foaming. Add chicken and cook until juices run clear. Set aside.

Chop your mushrooms, onions and mince your garlic. Melt additional 2 tablespoons of butter in pan. Add mushrooms, onion and garlic into pan and cook until tender over medium heat being careful not to burn the garlic (about 6 minutes) 

Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened. Drain pasta and reserve 1/2 cup cooking water. Return the pasta  to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed. Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley. 

I served mine with some yummy garlic bread & salad. So delicious. You're going to love this recipe!

Enjoy!