Chicken Marsala
By The Taste for Life Community
File ID 23999967 | © Cjorgens | Dreamstime.com
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
Contributor
The Taste for Life Community
The TasteForLife Community is comprised of a colorful collection of culinary aficionados, all of whom have a desire to create and prepare recipes with a focus on natural and healthy ingredients.
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