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Marsala Cream Chicken with Asparagus
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Quick and delicious pasta with creamy Marsala wine sauce, using store-bought deli-roasted chicken.
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
  • 0.25 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
  • 0.25 cup grated Parmesan cheese
Instructions:
  • Boil a large pot of lightly salted water. Cook penne pasta until al dente, about 11 minutes. Drain well.
  • In a large skillet over medium-high heat, melt 2 tablespoons of butter. Sauté shallot until fragrant, about 5 minutes. Add mushrooms, asparagus, and sun-dried tomatoes; cook until asparagus begins to soften, about 10 additional minutes.
  • In a skillet, combine chicken broth and Marsala wine, bring to a boil, then reduce to medium-low heat. Stir in chicken and cream until well mixed.
  • Combine softened butter and flour in a bowl to create a paste; then fold it into the chicken mixture. Cook while stirring constantly until the flour is cooked and the sauce thickens, which takes about 1 to 2 minutes. Pour over the cooked penne pasta and sprinkle with Parmesan cheese before serving.

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