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This is another recipe that’s been a family favorite of ours for years. In fact, we like the sauce so much we now make enough to go over an entire pasta dish instead of just pouring it over chicken (how Marsala sauce is traditionally served). And this dish is also versatile so feel free to switch it up depending on your preferences. It’s pictured with asparagus (that was roasted with garlic and olive oil), but it would also be great topped with steamed broccoli or raw spinach leaves as well. Mushrooms would be another fabulous addition along with some roasted garlic. Get creative and use the ingredients that you have on hand!
Chicken Marsala Pasta
Ingredients
- 1 pound whole-wheat pasta
- 1 pound chicken breasts local and/or organic
- 2 tablespoons olive oil
- whole-wheat flour spread on a plate
- salt to taste
- pepper to taste
- 1 ½ cups dry Marsala wine
- 1 cup heavy cream preferably organic
- 1 bunch asparagus roasted (or other vegetable like steamed broccoli or raw spinach)
- parmesan cheese freshly grated (for serving)
Instructions
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Boil pasta according to package directions, ensure your veggies are cooked if necessary, and put container of cream out on counter so it is not super cold when you’re ready to use it.
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Cut chicken into strips and season with salt and pepper.
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Spread flour on a plate and put olive oil into sauté pan over medium-high heat.
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While the oil is heating up, dredge the chicken pieces in the flour until well coated.
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Sauté the coated chicken until brown and cooked all the way through (about 5 – 10 minutes depending on how thick your chicken pieces are).
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Transfer the chicken to a plate and keep warm.
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Turn heat off (very important if you have a gas stove and don’t want the wine to catch on fire!) and carefully add Marsala wine to pan.
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Turn heat back onto high and boil down the wine for a few minutes. Scrape the bits off the bottom of the pan while it’s cooking.
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Keep the heat on high, add cream to pan, and stir sauce until it is bound together and starts to thicken (about 5 – 8 minutes).
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Put the chicken pieces back in the sauce to heat them up again and coat them with sauce.
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Evenly divide pasta among bowls and top with chicken, extra sauce, and veggies.
Serve warm and enjoy!
Recipe Notes
Other optional additions: sautéed mushrooms and/or roasted garlic
We recommend organic ingredients when feasible.
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I don’t drink wine.. Is there something I could use as a good substitute? Thanks
Hi. There is really no substitute for the marsala wine flavor. I have seen this suggested in other recipes but have not tried:
1/4 cup of white grape juice
1 tablespoon vanilla extract
2 tablespoons of sherry vinegar
You can use for a non alchoholic substitute
2 tablespoons of balsamic vinegar and
1 tablespoon of chicken broth
This is the ratio so you can decide how much you need.
The photo shows chicken breasts but it calls for strips?
Hi. She cut the breasts into strips. You will see that in the instruction on the recipe.
Wow tho was so easy to make and it was delicious. My whole family loved it. Thank you for sharing
I love this meal. It’s all of my kids favorite meal. Today I decided to trying making it with coconut cream ( from the can) instead of cream ( from a milk) and I’m so happy to say it was delicious. Could even tell the diffence.