Chicken Marsala Pasta Bake Recipes

Steps:

• Bring a pot of water to a boil. Add the pasta and cook until very very al dente, 6 to 7 minutes. Drain and set aside.
• Position an oven rack in the bottom of the oven and preheat the oven to broil.
• Heat a large, heavy-bottomed ovenproof skillet over medium-high heat and add the oil. Season the chicken tenders with salt and pepper and dredge in the flour, shaking off the excess. Add the chicken to the skillet and brown on both sides until golden brown, 2 minutes per side. (Note: the chicken should only be seared, not cooked through. It will finish cooking in the oven.) Transfer the chicken to a wire-racked baking sheet.
• To the same skillet, add the butter, cremini, porcini and shallots and cook, stirring minimally to aid in browning, until the mushrooms are deeply caramelized, about 15 minutes. Add the garlic and cook until fragrant, another 20 seconds. Deglaze with the marsala, scraping up any browned bits. Add the stock and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
• Off the heat, add the pasta and stir well to coat with the sauce. Top with the browned chicken, then a layer of freshly grated Parmigiano-Reggiano. Broil the pasta in the skillet until the cheese is browned and the pasta and chicken are cooked through, about 5 minutes. Sprinkle with parsley and serve immediately.

Steps:

• Heat a large pot over medium-high heat.
• Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
• Cook until chicken is no longer pink. Remove and set aside.
• Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
• Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
• *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
• Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
• When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
• Garnish with fresh parsley.
• Enjoy!

Steps:

• Cook pasta according to package directions. Meanwhile, combine flour and seasonings. Add chicken, a few pieces at a time, tossing to coat. , In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook and stir until no longer pink, 5-7 minutes. Remove from pan; set aside., In same pan, heat butter over medium-high heat. Add mushrooms and shallots; cook and stir until tender, 2-3 minutes. Stir in wine; bring to a boil. Cook until liquid is reduced by half. Stir in soup, cream cheese, cream and dressing mix; stir until cream cheese is melted., Drain pasta. Add pasta and chicken to mushroom mixture; heat through, tossing to coat. Sprinkle with Parmesan cheese and parsley.

Steps:

• Preheat oven to 350. Spray a 9 x 13 baking dish with cooking spray.
• Cook pasta until al dente. Drain and set aside.
• In a large skillet over medium heat, add olive oil and prosciutto. Cook until lightly crisp on the edges, about 5 minutes. Remove the prosciutto to a paper towel lined plate. In the same skillet, add the mushrooms and garlic. Cook until mushrooms darken slightly and juices are released. Remove to a plate.
• In the same saucepan, melt the butter. Whisk in the flour and cook for 1 minute or until bubbly. Stir in the Marsala and bring to a boil for 1 minute. Add chicken broth and bring to a boil. Whisk in 1/4 cup of the parmesan until melted. Remove from heat and add cream and milk. Stir in mushrooms, prosciutto and chicken.
• Add pasta to the baking dish. Top with sauce and lightly mix into the pasta. Top with reserved parmesan cheese. Bake uncovered for 20 minutes or until the cheese melts and starts to turn golden.
• Remove from oven and top with chopped parsley.

Steps:

• Preheat oven to 375°. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish., In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer., Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened., Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°.

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
• Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!