chicken marsala pasta

Chicken

Chicken Marsala Pasta

Back in 2008, I won first place in a state fair cooking contest with this chicken marsala pasta. I absolutely love mushrooms, and this dish is full of them! You can substitute Italian dressing mix for the ranch with equally delicious results. —Regina Farris, Mesquite, Texas

Ingredients

  • 2 cups uncooked bow tie pasta
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1-3/4 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 3 tablespoons olive oil
  • 6 tablespoons butter, cubed
  • 1/2 pound sliced baby portobello mushrooms
  • 3 shallots, finely chopped
  • 1/2 cup marsala wine or chicken broth
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 1 package (3 ounces) cream cheese, cubed
  • 1/2 cup heavy whipping cream
  • 1 envelope ranch salad dressing mix
  • 1/3 cup grated parmesan cheese
  • minced fresh parsley, optional

Directions

  • Cook pasta according to package directions. Meanwhile, combine flour and seasonings in a shallow dish. Add chicken, a few pieces at a time, tossing to coat.
  • In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook and stir until no longer pink, 5-7 minutes. Remove from pan; set aside.
  • In same pan, heat butter over medium-high heat. Add mushrooms and shallots; cook and stir until tender, 2-3 minutes. Stir in wine; bring to a boil. Cook until liquid is reduced by half. Stir in soup, cream cheese, cream and dressing mix; stir until cream cheese is melted.
  • Drain pasta. Add pasta and chicken to mushroom mixture; heat through, tossing to coat. Sprinkle with Parmesan cheese, and parsley if desired.

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