Recipes

Chicken

Chicken Marsala Pasta

Ingredients

• 2 cups uncooked bow tie pasta
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1-3/4 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
• 3 tablespoons olive oil
• 6 tablespoons butter, cubed
• 1/2 pound sliced baby portobello mushrooms
• 3 shallots, finely chopped
• 1/2 cup Marsala wine or chicken broth
• 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
• 1 package (3 ounces) cream cheese, cubed
• 1/2 cup heavy whipping cream
• 1 envelope ranch salad dressing mix
• 1/3 cup grated Parmesan cheese
• Minced fresh parsley, optional

Description

1. Cook pasta according to package directions. Meanwhile, combine flour and seasonings in a shallow dish. Add chicken, a few pieces at a time, tossing to coat.
2. In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook and stir until no longer pink, 5-7 minutes. Remove from pan; set aside.
3. In same pan, heat butter over medium-high heat. Add mushrooms and shallots; cook and stir until tender, 2-3 minutes. Stir in wine; bring to a boil. Cook until liquid is reduced by half. Stir in soup, cream cheese, cream and dressing mix; stir until cream cheese is melted.
4. Drain pasta. Add pasta and chicken to mushroom mixture; heat through, tossing to coat. Sprinkle with Parmesan cheese, and parsley if desired.