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Chicken, mushrooms and a rich, savory marsala sauce combined in a simple recipe for a quick weeknight pasta dish.
Cook the pasta according to package directions. When it’s done drain it and set it aside.
In a large skillet over medium heat, heat the olive oil. Add the shallots and a small pinch of salt and cook for 2 minutes, just until soft and fragrant. Add the mushrooms, parsley, oregano and sage and stir to combine. Cook on medium heat until browned and caramelized, about 8 minutes.
Slowly pour in the soy sauce and 3/4 cup of wine, increase the heat to medium-high and cook for another 5 minutes. Stir in the cooked chicken. Season with salt and pepper and stir to combine.
Meanwhile, in a small bowl or cup stir the cornstarch with the remaining wine until combined. With the wine-mushroom sauce simmering, pour in the cornstarch mixture and stir gently until the sauce is slightly thickened, about 2 minutes. Remove from heat.
Serve over the cooked pasta.
We have made this with and without chicken … which obviously removes the “chicken” part of the title, but it’s just as good as mushroom marsala. For this adaptation, use 12-16 ounces of mushrooms and omit the chicken. This adaptation also creates a vegan Mushroom Marsala recipe, which is the way I would prefer to eat it. The chicken is good, but I’d much rather have more mushrooms!
The cornstarch step at the end isn’t completely necessary. We just like the sauce a little thicker. Feel free to omit this step.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!