Mushroom Marsala Bowties

Mushroom Marsala Bowties
Mushroom Marsala Bowties

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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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