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Mushroom Marsala Bowties


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  • salt and pepper
  • 1 pound bowtie (farfalle) pasta
  • 1 pound cremini mushrooms
  • 3 tablespoon butter
  • 1 pound boneless, skinless chicken thighs, cut into 1/2-inch chunks
  • 2 large shallots, thinly sliced
  • 1 cup Marsala wine


Servings 6


Step 1

Heat a covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt. Add pasta to boiling water in pot; cook 2 minutes less than minimum time that label directs, stirring occasionally. Trim and thinly slice mushrooms. In 12-inch skillet, heat butter on medium-high 2 minutes or until melted and foaming. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper. Add chicken to skillet in single layer. Cook 4 minutes or until browned, stirring once. With slotted spoon, transfer to large plate. Add shallots; cook 1 minute, stirring. Add mushrooms and ½ teaspoon salt to skillet; cook 2 minutes or until just tender, stirring frequently. Add Marsala, scraping up browned bits; heat to boiling. Boil 3 minutes. Return chicken and any juices to skillet; cook 2 minutes or until chicken just turns opaque throughout, stirring occasionally. Drain pasta and return to pot. Add chicken mixture; cook on medium 2 minutes or until pasta is al dente, tossing and stirring.

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