Friday, March 23, 2018

Mushroom-Free One-Pot Creamy Chicken Marsala & Penne

Creamy pasta with chicken

My dad used to make Chicken Marsala with fettuccine when I was a kid and we always looked forward to it... It was probably one of the fanciest things I'd ever eaten at that age. I remember the absolute shock when I asked what Marsala was and was told it was wine - very sophisticated stuff for a 9 year old, or at least it was for me. My dad was always experimenting in the kitchen and whipping up exotic foods we'd never heard of from his famous Italian green beans recipe to that time he tried Baked Alaska and melted the ice cream all over the oven. I guess I get my obsession with cookbooks and trying new recipes from him. Recently I thought about Dad's Chicken Marsala and decided to try to recreate the dish I loved so much as a kid. This one pot version tastes deliciously familiar, is super easy to make and it's the perfect comfort food!

1 tablespoon regular olive oil
50g unsalted butter
1 echalion shallot, finely chopped
650g boneless, skinless chicken, chopped into bite-sized pieces
350ml strong chicken stock
170ml heavy cream
100ml dry Marsala wine
150g Parmesan cheese
300g penne pasta
Sea salt flakes & freshly ground black pepper to taste

Mushroom-Free One-Pot Creamy Chicken Marsala & Penne on black & white striped placemat with white plate

1. In a large pan or casserole, melt the butter and olive oil together and heat on medium until it starts to foam a bit. Add the chopped shallot and cook, stirring occasionally for about 5 minutes or until they start turning translucent.

2. Increase the heat to medium-high, add the chicken and season with salt & pepper. Cook the chicken, stirring occasionally until it's browned and no longer pink before adding the stock, cream and wine. Stir to combine, increase the heat to high and bring to a bubble before adding the pasta.

3. Stir to coat the pasta, reduce the heat to medium-low, cover and simmer for about 15 minutes or until the pasta is tender, stirring occasionally.

4. Once the pasta is cooked, stir in the Parmesan cheese until it melts and the whole mixture is smooth. Remove from the heat and serve hot. Sauce will thicken as it stands, so if it's a little too liquid, allow it to stand off the heat for 5 minutes before serving.

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