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Spicy Chicken Marsala
Spicy Chicken Marsala
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Prep Time:
15 minutes
Cook Time:
110 minutes
Total Time:
125 minutes
Smoky Marsala sauce with fire-roasted tomatoes, creamy half-and-half, and decadent Parmesan cheese for a rich and comforting flavor.
Ingredients:
  • 1 tablespoon vegetable oil
  • 6 skinless, boneless chicken breast halves
  • 0.25 pound bacon, chopped
  • 2 shallots, minced
  • 8 green onions, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can fire-roasted diced tomatoes with juice
  • 1 cup Marsala wine
  • 4 cubes chicken bouillon
  • 2 teaspoons whole fresh rosemary leaves
  • 0.5 cup half-and-half
  • 2 cups grated Parmesan cheese
  • 1 (16 ounce) package spaghetti
Instructions:
  • Preheat a large cast-iron skillet over medium heat until it’s sizzling hot. Add vegetable oil, swirl to coat the skillet, and sear chicken breast halves until golden brown on both sides, about 8 minutes each.
  • Turn up the heat to medium-high and add the bacon, shallots, and green onions to the skillet. Sauté until the bacon starts to crisp up, approximately 10 minutes.
  • Sauté garlic until aromatic, then mix in fire-roasted tomatoes, Marsala wine, chicken bouillon cubes, and rosemary. Let it come to a boil, then lower the heat and simmer for around 1 hour.
  • Combine the half-and-half and Parmesan cheese into the sauce over medium heat, stirring until the cheese melts, for about 10 minutes. Remove the skillet from the heat and let the chicken and sauce rest while you cook the pasta.
  • 1. Fill a large pot with lightly salted water and bring to a vigorous boil. Add the spaghetti and cook until al dente, about 12 minutes. Drain well.
  • Plate the cooked spaghetti, arranging the chicken breasts on top and drizzling with the sauce before serving.

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