How To Make Corner Bakery’s Chicken Marsala Pasta Recipe
A savory pasta dish with tender chicken, earthy mushrooms, tangy tomatoes, and rich marsala sauce.
Serves:
Ingredients
- 12 oz. penne pasta
- 2 chicken breasts, sliced into thin strips
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 cup sliced mushrooms
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Marsala wine
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
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Cook pasta according to package instructions. Drain and set aside.
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Season chicken with salt and pepper. Dredge in flour, shaking off the excess.
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Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
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In the same skillet, add garlic and mushrooms. Cook for 2-3 minutes until mushrooms have browned.
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Add chicken broth, heavy cream, and Marsala wine. Allow to simmer for 4-5 minutes or until sauce has thickened.
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Add cherry tomatoes and Parmesan cheese. Stir until cheese has melted and tomatoes have softened.
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Add cooked pasta and chicken to the skillet. Toss until pasta and chicken are coated with sauce.
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Garnish with fresh parsley.
Nutrition
- Calories : 624kcal
- Total Fat : 29g
- Saturated Fat : 9g
- Cholesterol : 100mg
- Sodium : 419mg
- Total Carbohydrates : 56g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 32g
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