Chicken Marsala

A plate of chicken marsala with mushrooms
Number of Servings: 
Serves 6
Recipe Source: 
The Rotisserie Chicken Cookbook by Michelle Ann Anderson ($33.95, Cumberland House Publishing, 2008)


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 8-ounce package sliced mushrooms
  • 1 teaspoon minced garlic
  • 12 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.
  2. Add the garlic and cook for 1 minute more, stirring constantly.
  3. Pour in the wine, stirring to scrape all the brown bits from the bottom of the skillet.
  4. Stir in the gravy and chicken; bring to a boil. Reduce the heat to low; simmer for 10 minutes. Remove from the heat.
  5. Stir in the oregano. Place the pasta on a serving platter, top with chicken marsala. Garnish with Parmesan and serve.
Nutrition Info: 
453 Calories, 29 g Protein, 69 mg Cholesterol, 48 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 2 g Fiber, 14 g Total fat (5 g sat), 437 mg Sodium, ★★★★★ Vitamin B3 (niacin), Vitamin B6, Phosphorus, ★★ Vitamin B2 (riboflavin), Vitamin B1 (thiamine), Vitamin B12, Calcium, Iron, Magnesium, Potassium, Zinc


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