I don't have much of a potty mouth but, I literally swore when I tasted this sauce. What's not to like with creamy chicken pasta in a delicious marsala Dijon mustard wine sauce?
I'm not a stranger to the liquor store by any means, but I basically only know where my two necessities are. I enter and head straight towards the cheap white wine and occasionally I'll frequent the vodka aisle. When I first moved into my new apartment, I wanted to stock my bar cart with impressive goodies. Well that bottle of gin has been standing unopened gathering dust for about five years now. I'm a simpleton when it comes to fine liquors I guess.
When I decided to make this chicken marsala pasta I realized I had absolutely no clue where to buy marsala. What aisle contains the alcohol that nobody actually drinks unless they are cooking? That should definitely be called out on the signage. Well eventually I located the marsala far past the brandies close to the bathrooms. These definitely are not the most popular items of frequent liquor store patrons.
I think my expletives give enough proof to how good this is. Want to know the best part about it? It only takes 30 minutes tops. In fact, I honestly cooked this meal, stole many bites, and photographed it within an hour. I liked to use good quality rigatoni for saucy pastas because I think the grooves of the pasta perfectly hold the sauce. Feel free to use whatever kind you would like, but nothing is worse than sauce slipping off your fettucine and congregating at the bottom of the bowl. If you love chicken marsala make sure to check out my creamy balsamic chicken marsala recipe.
Ingredients:
8 oz dried pasta
2 chicken breasts, diced into bite size pieces
3 tablespoons all-purpose flour
1 teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon butter
8oz cremini mushrooms
1/2 cup chicken broth
1/2 cup marsala wine
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1/2 cup heavy cream
1/4 cup parmesan cheese
1. Cook pasta according to package directions.
2. Combine flour and garlic powder together in a large bowl. Toss chicken in the flour mixture until evenly coated.
3. Heat olive oil over medium high heat in a large skillet. Add chicken and cook until fully browned on all sides (about five minutes). Remove chicken from the pan and set aside.
4. Add butter to the pan and cook mushrooms until they have released their liquid and become soft (about five minutes).
5. Add in marsala, chicken broth, balsamic vinegar, and Dijon mustard and bring to a simmer. Cook until the Dijon mustard has dissolved (about 2 minutes).
6. Add chicken back into the pan and pour in the heavy cream. Cook until the chicken has fully cooked. Add in pasta and parmesan cheese. Stir to combine.
8 oz dried pasta
2 chicken breasts, diced into bite size pieces
3 tablespoons all-purpose flour
1 teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon butter
8oz cremini mushrooms
1/2 cup chicken broth
1/2 cup marsala wine
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1/2 cup heavy cream
1/4 cup parmesan cheese
1. Cook pasta according to package directions.
2. Combine flour and garlic powder together in a large bowl. Toss chicken in the flour mixture until evenly coated.
3. Heat olive oil over medium high heat in a large skillet. Add chicken and cook until fully browned on all sides (about five minutes). Remove chicken from the pan and set aside.
4. Add butter to the pan and cook mushrooms until they have released their liquid and become soft (about five minutes).
5. Add in marsala, chicken broth, balsamic vinegar, and Dijon mustard and bring to a simmer. Cook until the Dijon mustard has dissolved (about 2 minutes).
6. Add chicken back into the pan and pour in the heavy cream. Cook until the chicken has fully cooked. Add in pasta and parmesan cheese. Stir to combine.
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