Chicken Marsala Pasta

Back in 2008, I won first place in a state fair cooking contest with this chicken marsala pasta. I absolutely love mushrooms, and this dish is full of them! You can substitute Italian dressing mix for the ranch with equally delicious results. —Regina Farris, Mesquite, Texas

• 

  Total Time

  Prep: 20 min. Cook: 25 min.
• 

  Makes

  8 servings

Ingredients

• 2 cups uncooked bow tie pasta
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1-3/4 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
• 3 tablespoons olive oil
• 6 tablespoons butter, cubed
• 1/2 pound sliced baby portobello mushrooms
• 3 shallots, finely chopped
• 1/2 cup Marsala wine or chicken broth
• 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
• 1 package (3 ounces) cream cheese, cubed
• 1/2 cup heavy whipping cream
• 1 envelope ranch salad dressing mix
• 1/3 cup grated Parmesan cheese
• Minced fresh parsley, optional

Text Ingredients

Directions

• 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.

Nutrition Facts

1 cup: 468 calories, 28g fat (13g saturated fat), 108mg cholesterol, 870mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 27g protein.

source https://www.tasteofhome.com/recipes/chicken-marsala-pasta/

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