Chicken and Mushroom Marsala

This is the definition of hearty. Marsala is the typical wine used in the classic chicken dish, but you could also try Madeiera, another fortified wine.

Katie Workman

Chicken and Mushroom Marsala

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    Kosher salt to taste 1/2 cup dry marsala wine
    1 pound rotelle (or another short chunky) pasta 1 pound cleaned and sliced mushroom (you can use any combination of mushrooms)
    2 tablespoons olive oil 2 cups diced or slivered cooked chicken
    2 cloves garlic, minced 1/4 cup chopped fresh parsley


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    • 1

      Bring a large pot of water to a boil over high heat. Salt the water generously, and let it return to a boil. Add the pasta, and cook accordingly to package directions, stirring occasionally. Before you drain the pasta make sure to remove a cup of the cooking water.

    • 2

      While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for one minute until it starts to turn golden, then add the mushrooms, turn the heat to medium-high and sauté for 8 minutes until they are browned. Add the marsala and chicken and stir, scraping up any brown bits from the bottom of the pan, until the wine reduces by half.

    • 3

      Drain the pasta, adding ½ cup of the reserved cooking water to the pan with the chicken. Return the pasta to the pot, and add the chicken mixture to the pasta, along with the parsley, and toss to combine. Add more of the reserved cooking water if needed to moisten. Serve hot.


    Optional additional ingredients: You can add a pinch of dried oregano or some chopped fresh oregano to the sautéing mushrooms.

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