Chicken Marsala Pasta

Name: Chicken Marsala Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings.
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

TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD: 8 servings.

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

1. 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.
2. 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.
3. 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.
4. Drain pasta. Add pasta and chicken to mushroom mixture; heat through, tossing to coat. Sprinkle with Parmesan cheese, and parsley if desired.

Nutrition Facts

1 cup: 468 calories, 28g fat (13g saturated fat), 108mg cholesterol, 870mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 27g protein.