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Luscious linguine gets coated with light marsala sauce and is tossed with chunks of chicken, earthy sauteed mushrooms, and steamed green broccoli for a variety of flavors, colors, and textures.
Cook linguine in salted boiling water until not quite al dente. While pasta cooks, saute sliced mushrooms in melted butter over high heat. Deglaze mushroom pan with marsala, letting the alcohol evaporate. Sprinkle pan with flour and whisk into the reducing wine, then add chicken broth, milk, and grated cheese, whisking and allowing to further reduce until a sauce forms.
Add linguine and stir to coat, continuing to cook the pasta until it is al dente, and adding pasta cooking water if too dry. Meanwhile, steam broccoli florets in salted water. Add broccoli and cubed chicken and stir to combine, seasoning with salt and pepper to taste. Sprinkle with chopped parsley and serve.
3 Comments
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radiologyrn on 7.7.2010
We had this for dinner tonight and it was amazing. The mushrooms give the dish a deep, almost meaty flavor and the marsala in the sauce is unexpected and wonderful. My family loved it. I will definitely make this again.
carlyl on 7.6.2010
I will definitely be trying this soon. It looks wonderful!
ibmzlorinsc01 on 7.6.2010
now ya talkin
mmmmmmmmm