Chicken Marsala

Number of Servings:

Serves 6

Recipe Source:

The Rotisserie Chicken Cookbook by Michelle Ann Anderson ($33.95, Cumberland House Publishing, 2008)

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 8-ounce package sliced mushrooms
1 teaspoon minced garlic
¹⁄₂ 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

Directions

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.
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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