Quick Chicken & Mushroom Marsala
- 8 ounces, weight Whole Wheat Pasta
- 2 teaspoons Olive Oil
- 1 whole Shallot, Minced
- 8 ounces, weight Mushrooms, Sliced
- 2 teaspoons Fresh Parsley, Chopped
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Sage
- 1 teaspoon Soy Sauce
- 3/4 cups Marsala Wine
- 2 cups Cooked Chicken (Rotisserie Works Well)
- 1 teaspoon Cornstarch
- 2 teaspoons Marsala Wine
- Cook the pasta according to package directions.
- When its 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.
- Notes: We have made this with and without chicken ... which obviously removes the chicken part of the title, but its 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 Id much rather have more mushrooms!
- The cornstarch step at the end isnt completely necessary.
- We just like the sauce a little thicker.
- Feel free to omit this step.
pasta, olive oil, shallot, weight mushrooms, fresh parsley, oregano, soy sauce, marsala wine, chicken, cornstarch, marsala wine
Taken from tastykitchen.com/recipes/main-courses/quick-chicken-mushroom-marsala/ (may not work)