CHICKEN MARSALA WITH LINGUINE RECIPES

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CHICKEN MARSALA WITH LINGUINE AND ROASTED BROCCOLI RECIPE ...



Chicken Marsala with Linguine and Roasted Broccoli Recipe ... image

"This recipe came from my craving for all the amazing, fresh, comforting foods I’ve enjoyed throughout my travels in Europe. Using Marsala wine gives the dish a touch of sweetness and authentic flavor. This is a simple, yummy dish that’s perfect for any crowd." - Kristina Kuzmic

Provided by Chef'd

Categories     Date Night    Weeknight Dinners    Pasta    Budget-Friendly    Nut-Free    Shellfish-Free    Egg-Free    Soy-Free    Valentine's Day    Oven    Fish-Free    Stove    Peanut-Free    Tree Nut-Free    Sugar-Free    Tomato-Free

Total Time 3000S

Yield 2

Number Of Ingredients 15

8 ounce Cremini Mushroom
1 cup Marsala Cooking Wine
6 ounce Broccoli Florets
1/3 cup All-Purpose Flour
2 ounce Goat Cheese
2 Chicken Breast
0.25 ounce Fresh Parsley
8 ounce Linguine
1 clove Garlic
1 Yellow Onion
1 package Chicken Base
2 3/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
8 cup Water
4 tablespoon Olive Oil

Steps:

  • Mince the Garlic (1 clove) and set aside. Remove the stems from the Cremini Mushroom (8 ounce) and discard. Cut the mushrooms into 1/4 inch slices and set aside.
  • Peel and cut the Yellow Onion (1) into 1/4 inch dice; set aside. Discard Fresh Parsley (0.25 ounce) stems. Hold leaves for garnish.
  • Pat dry Chicken Breast (2) dry with paper towels. Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) on both sides. Sprinkle the All-Purpose Flour (1/3 cup) evenly onto a plate. Dredge the chicken in the flour.
  • In a large saucepot, bring Water (8 cup) and Salt (2 teaspoon) to a boil over high heat. Combine the Chicken Base (1 package) with another cup of water in a medium bowl and hold.
  • Heat Olive Oil (3 tablespoon) in a large sauté pan over medium-high heat. Place the chicken breasts in the pan and brown for 3 minutes on one side.
  • Turn the chicken over and continue to cook for 3 minutes. Transfer the chicken to a plate; reduce heat to medium.
  • Add onions to the pan; sauté for 3 minutes.
  • Add the mushrooms and cook for 3 minutes.
  • Add the Marsala Cooking Wine (1 cup); bring to a boil. Add the chicken broth, Salt (1/4 teaspoon) and chicken back to the pan; reduce heat to low, cover and simmer for 10 minutes.
  • Add Linguine (8 ounce) to boiling water. Cook for 10 minutes. Drain in a colander; add pasta to the pan with the chicken. Stir, cover, and keep warm for plating.
  • While the sauce and the linguine are cooking, preheat the oven to 375 degrees F (190 degrees C).
  • Place the Broccoli Florets (6 ounce) on the sheet pan. Drizzle with Olive Oil (1 tablespoon) and minced garlic, sprinkle Salt (1/4 teaspoon) over the broccoli and toss. Spread into a single layer and roast in the oven for 15 minutes.
  • Remove from oven and crumble ONLY 1/2 the Goat Cheese (2 ounce) evenly over the broccoli.
  • Cut the chicken into 1/4 inch slices on the bias. Place equal amounts of linguine off-center on two plates. Fan the chicken slices out over the pasta. Top with more mushrooms and sauce. Arrange the broccoli in a separate bowl. Garnish with the parsley leaves. Serve and enjoy!

Nutrition Facts : Calories 1032 calories, ProteinContent 46.5 g, FatContent 53.9 g, CarbohydrateContent 82.1 g, FiberContent 6.7 g, SugarContent 25.2 g, SodiumContent 12850.1 mg, SaturatedFatContent 8.2 g, TransFatContent 0 g, CholesterolContent 71.6 mg, UnsaturatedFatContent 22.3 g

CHICKEN MARSALA WITH PASTA RECIPE: HOW TO MAKE IT



Chicken Marsala with Pasta Recipe: How to Make It image

This dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.—Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

2 cups sliced fresh mushrooms
1/4 cup butter, divided
2 teaspoons minced garlic
2-1/4 cups hot water
1/4 cup Marsala wine or chicken broth
1 envelope (4.3 ounces) fettuccini and chicken-flavored sauce mix
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons sour cream

Steps:

  • In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.

Nutrition Facts : Calories 453 calories, FatContent 23g fat (9g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 964mg sodium, CarbohydrateContent 35g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

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