Marsala Cream Chicken with Asparagus
Description
Using a deli-roasted chicken from your local grocery store speeds the prep time on this pasta dish with a creamy Marsala wine sauce.
Ingredients
•
1 (8 ounce) package penne pasta
•
2 tablespoons butter
•
1 shallot, minced
•
1 cup sliced baby portabella mushrooms
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1 cup bite-sized pieces fresh asparagus
•
1/4 cup chopped sun-dried tomatoes
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1 cup chicken broth
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1 cup Marsala wine
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1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
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3 tablespoons heavy whipping cream
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1 tablespoon softened butter
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1 tablespoon all-purpose flour
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1/4 cup grated Parmesan cheese
Directions
1
Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
2
Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
3
Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
4
Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.