Marsala Cream Chicken with Asparagus recipe
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Ingredients
- 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
Nutrition Info
- 951.7 caloriescarbohydrate: 60.2 gcholesterol: 211.1 mgfat: 41.8 gfiber: 4.1 gprotein: 65.1 gsaturatedFat: 16.4 gservingSize: -sodium: 380.4 mgsugar: 8.4 gtransFat: : -unsaturatedFat: : -
Directions Marsala Cream Chicken with Asparagus
Directions
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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.