Mushroom Marsala Bowties
By moddie2bert
Ingredients
- 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
Details
Servings 6
Preparation
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.
You'll also love
- Family Reunion Macaroni Salad 5/5 (1 Votes)
- BBQ PORK RIBS 5/5 (1 Votes)
- BAKED CORNISH HEN CUMBERLAND 5/5 (2 Votes)
- Rasberry Coulis (koo-lee) sauce 5/5 (1 Votes)
- Pappardelle with Veal and Mushroom... 5/5 (1 Votes)
Review this recipe