Creamy Chicken Marsala Pasta :-This Lightened-Up Creamy Chicken Marsala Pasta is a pasta meal that manages to be both rich and indulgent all at the same time. Pieces of chicken breast that are juicy and bite-sized are coated in a sauce made of sweet mushrooms and Marsala wine. These pieces are then tossed with pasta and made creamy by the inclusion of some unexpected ingredients. There is no need for a side dish because this dish is completely flavorful on its own.
Creamy Chicken Marsala Pasta
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Ingredients :
- 8 oz pasta, weighed uncooked; I used Penne
- 1.5 lbs chicken breast
- 3 tablespoons flour, divided
- .75 tsp kosher salt, divided
- fresh cracked pepper
- 1 shallot
- 8 oz mushrooms, sliced
- 3 cloves garlic
- 1 cup Marsala wine
- 1 cup reduced-sodium chicken broth
- 1/2 cup skim milk, can sub: almond milk or cashew milk
- 2 tbsp reduced fat cream cheese
- optional: fresh parsley
Instructions :
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Measure out eight ounces of pasta that has not been cooked. One half of a pound, or one half of a box, is what this is.
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First, bring a big pot of water to a boil, then add salt, and finally, cook the pasta in accordance with the instructions on the package.
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Cube the uncooked chicken breast into pieces that are suitable for eating.
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A small bowl should be used to combine two tablespoons of flour, one-fourth of a teaspoon of kosher salt, and freshly cracked pepper.
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To ensure that the chicken pieces are evenly coated, toss them in the flour mixture.
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Preheat a big frying pan by placing it over a heat source that is medium to high.
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A generous amount of olive oil spray should be added.
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The chicken should be seared on both sides for a total of five minutes, and it should be added to the pan in two batches using the same method. The pan should not be overcrowded.
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There is no way that the chicken will be cooked at this stage. The crust should be golden brown, and the chicken should be half done. This is all that we are looking for thus far.
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After the chicken has reached the desired doneness, remove it from the pan and place it in a basin. To prepare the second half of the chicken, repeat the process described above.
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Shallots should be sliced very thinly, and garlic should be minced.
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The skillet should be sprayed with additional olive oil spray once all of the chicken has been cooked.
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Include the shallots and mushrooms, as well as the remaining half teaspoon of kosher salt and freshly cracked pepper at this point.
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Five minutes should be spent cooking the shallots and mushrooms.
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Cook for an additional minute after adding the garlic that has been minced.
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Wine and chicken stock should be added to the pan at this point. Make use of a wooden spoon to scrape the bottom of the pan in order to remove any browned parts that may be present on the bottom of the pan.
Allow the liquid to reach a boiling point.
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Return the chicken that has been partially cooked to the pan, and continue to cook the combination for a total of ten minutes.
Combine the milk and the remaining tablespoon of flour in a measuring cup and whisk them together until they are thoroughly combined. -
The milk mixture should be poured into the pan that contains the chicken and the sauce.
Place the cream cheese, which is two tablespoons in total, into the pan. -
In order to incorporate the cream cheese and milk into the sauce, whisk them together. Place the cooked pasta in the bowl and toss to coat.
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For a further one to two minutes, or until the pasta has absorbed the creamy sauce and all of the flavors have merged together, continue to cook. If you want to season it, taste it.
If you so want, garnish with chopped parsley.
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Nutrition :
Serving: 2cups | Calories: 576kcal | Carbohydrates: 61g | Protein: 49g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 712mg | Potassium: 1144mg | Fiber: 3g | Sugar: 10g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg