Mondays suck. Especially Mondays after weekends full of Christmas parties, freezing football games, and resisting the urge to elbow aggressive holiday shoppers at the mall (this is why I shop online). You know what makes them better? This pasta. Also alcohol. But we'll start with this pasta. Chicken Marsala is a well known Americanized-Italian dish. It typically contains breaded chicken, Marsala wine, and mushrooms. I, as always, like to put my own spin on it.
Start with the chicken. You will need two large chicken breasts, flour, egg, paprika, garlic powder, onion powder, cayenne, oregano, salt and pepper. Slice chicken into small, thick pieces. Whisk egg in a small bowl. Mix spices in with flour on a shallow dish or plate.
Dredge chicken in egg, shaking off excess. Coat in flour mixture, again shaking off excess.
Add olive oil to a large skillet over medium heat. Once warm add chicken and sauté for 3-4 minutes per side until no longer pink inside. Remove to a plate and cover with aluminum foil to keep warm.
Aside from your chicken you will need diced red onion, sliced cremini mushrooms, chopped fresh broccoli, chicken broth, Marsala wine, ⅓ reduced fat cream cheese, fresh parsley and angel hair pasta.
Add more olive oil to your skillet and heat. Sauté red onion and mushrooms in oil for about 4-5 minutes until tender.
Add Marsala cooking wine and bring to boil. Reduce heat and simmer until sauce has reduced by half, scraping off bits of chicken left on the bottom of the skillet. Marsala wine originates in Sicily. I find daydreaming about being there also helps get through Mondays. 😉
Once liquid has reduced and thickened add chicken broth and broccoli. Bring to a boil once more then reduce heat and simmer again about 5 minutes. Prepare pasta according to package directions.
Turn off heat, add cream cheese, and stir until melted and combined.
Return chicken to the skillet and toss in your sauce. Yum.
Serve over a bed of pasta and sprinkle with parsley and Parmesan. Enjoy!
- 1 lb chicken breast, cut into thick pieces
- 2 eggs
- ⅓ cup flour
- ½ tsp. paprika
- ½ tsp. oregano
- ½ tsp. salt
- ¼ tsp. pepper
- ⅛ tsp. cayenne
- ¼ tsp. garlic salt
- ¼ tsp. onion powder
- 3 tbsp. olive oil
- ⅓ tsp. red onion, diced
- 1½ cups cremini mushrooms, sliced
- ½ cup Marsala cooking wine
- 1 cup chicken broth
- 2 cups fresh broccoli, chopped
- 4 oz. ⅓ reduced fat cream cheese
- 1 lb angel hair pasta, cooked according to package directions
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. Parmesan
- Whisk eggs in a small bowl.
- Mix together flour and spices in a shallow dish or plate.
- Dredge chicken in egg first, shaking off excess.
- Coat in the flour/spice mixture, shaking off excess.
- Heat 2 tbsp. olive oil in a large skillet over medium heat.
- Once heated add chicken and sauté for 4 minutes per side or until crisp and no longer pink in middle.
- Transfer to a plate and cover with aluminum foil to keep warm.
- Add the last tbsp. olive oil to the same skillet and heat.
- Add red onion and mushrooms and sauté for about 4-5 minutes or until tender.
- Add Marsala wine and bring to boil. Reduce heat and simmer until liquid has reduced by half and thickened scarping off any bits of chicken from the bottom of the pan.
- Prepare pasta according to package directions. Drain and set aside.
- Add chicken broth and broccoli and bring to a boil once again.
- Reduce heat and simmer for about 5 minutes.
- Turn off heat, add cream cheese, and stir until melted and combined.
- Add chicken back to the skillet and toss with the sauce.
- Serve mixture over a bed of pasta.
- Top with parsley and Parmesan.
Leave a Reply