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Chicken Marsala

From The Rotisserie Chicken Cookbook by Michelle Ann Anderson Makes 4-6 servings Ingredients: 2 tablespoons olive oil 2 tablespoons butter 1 8-ounce package sliced mushrooms 1 teaspoon minced garlic ½ cup Marsala wine 1 12-ounce jar mushroom gravy 2 cups coarsely shredded rotisserie chicken 1 teaspoon fresh oregano, chopped 12 ounces penne, cooked al dente according to package instructions Grated Parmesan for garnish 1. Place the oil and butter in large skillet over medium heat; stir in the mushrooms. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add the garlic and cook for 1 minute more, stirring constantly. Pour in the wine, stirring to scrape all the brown bits from the bottom of the skillet. Stir in the gravy and chicken; bring to a boil. Reduce the heat to low; simmer for 10 minutes. Remove from the heat. 2. Stir in the oregano. Place the pasta on a serving platter, top with chiken marsala. Garnish with Parmesan and serve.

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