Classic Favorite
Chicken Marsala Pasta
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 (14.1-oz) pkg Barilla® Al Bronzo Spaghetti
- 2 lb boneless, skinless chicken breasts
- ¼ cup all purpose flour
- 4 Tbsp olive oil, divided
- 1 onion, chopped
- 1 (8-oz) pkg sliced mushrooms
- 4 cloves garlic, minced and divided
- ¾ cup dry marsala wine
- 1½ cups chicken broth
- ½ cup heavy cream
- 2 Tbsp minced fresh rosemary
- ¾ cup panko breadcrumbs
Instructions
- Cut chicken in half crosswise and pound to an even thickness between plastic wrap using a meat mallet; season with salt and pepper, if desired. Dredge chicken in flour, shaking off excess.
- Cook chicken in 3 Tbsp hot oil in a large, deep skillet over medium heat 5 to 6 minutes per side or until done. Remove from skillet and let stand 5 minutes. Thinly slice.
- Add onion, mushrooms, and 2 cloves minced garlic to skillet; cook, stirring occasionally, over medium-high heat, 5 minutes. Add wine, and cook 3 minutes. Add broth, cream, and rosemary; bring to a boil, reduce heat, and simmer until sauce is thickened.
- Meanwhile, cook pasta according to package directions; drain.
- Add sliced chicken and pasta to skillet; toss until coated.
- Cook breadcrumbs and 2 cloves minced garlic in hot oil in a small skillet over medium heat until breadcrumbs are browned. Sprinkle over pasta mixture.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
670
|
0
|
670
|
| Fat (g) | 21 | 21 | |
| Sat. Fat (g) | 7 | 7 | |
| Protein (g) | 46 | 46 | |
| Carb (g) | 72 | 72 | |
| Fiber (g) | 1 | 1 | |
| T. Sugs (g) | 9 | 9 | |
| A. Sugs (g) | 0 | 0 |
