Creamy Chicken Marsala With Noodles Recipe

1

Ingredients

1 bag egg noodles, cooked according to package directions
8 oz. sliced, fresh mushrooms (or 2 cans)
2 tablespoons butter
1 can cream of mushroom soup (or approx. 1 cup of your own homemade)
1/3 cup marsala wine (if you choose to use cooking wine, please omit the salt listed later!)
1/4 cup water (you can add a little more if you like a thinner sauce, but I’d start here)
1/2 teaspoon salt
1/2 teaspoon rosemary
1 teaspoon parsley
parmesan, for sprinkling

Preparation

Step 1

While your noodles are cooking, melt the butter in a med-large skillet over medium heat. Cook your chicken bites until opaque.

Remove the cooked chicken and toss the mushrooms in there to brown.

Add soup, wine, water, salt, and rosemary to the skillet and bring to a quick boil. Immediately reduce heat to a simmer. Add the chicken and mushrooms back into the sauce and stir. Add the parsley.

Dump all the yummy sauce over your drained egg noodles and mix gently to coat. Dish it up and sprinkle with parmesan cheese if desired.