Chicken Marsala Pasta with Fresh Tomatoes
This chicken Marsala pasta gets a fresh update with cherry tomatoes and a touch of balsamic vinegar. The result is a lighter, slightly tangy sauce that complements the savory mushrooms and golden seared chicken - perfect for spooning over pasta.
Servings: 4 servings
Ingredients
- 1 to 1-1/4 lbs boneless, skinless chicken breasts
- 3 tablespoons flour divided
- Salt and freshly ground black pepper
- 4 tablespoons olive oil divided
- 1/2 cup chopped onion
- 3 cloves garlic minced
- 8 ounces cremini or white button mushrooms sliced
- 3/4 cup dry Marsala wine labeled "fine" (see notes)
- 1/2 cup chicken broth
- 10 ounces pasta penne, rotini, or ziti
- 1/2 pint cherry or grape tomatoes halved
- 1 tablespoon butter
- 2 teaspoons balsamic vinegar
- 2 tablespoons chopped fresh parsley
Instructions
- Put a pot of salted water on to boil for the pasta.
- If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap, pound them gently to an even thickness, then slice them across the grain into 1/4 inch strips.
- Add 2 tablespoons of the flour, 3/4 teaspoon salt, and a few grinds of black pepper to a food storage bag, shake to combine, then add the chicken and shake again to coat.
- Heat 3 tablespoons of the olive oil in a large frying pan over medium-high heat and add the chicken in a single layer. Cook, turning frequently, until light golden in color, about 3 minutes, then transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining tablespoon of olive oil to the pan. Add the onion and cook until soft and translucent, 3 to 4 minutes.
- Add the mushrooms and continue cooking, stirring frequently, until most of the moisture given off by the mushrooms has evaporated, about 6 to 7 minutes.
- While the mushrooms are sautéing, cook the pasta according to package directions and reserve 1/4 cup of the water before draining.
- Add the garlic to the mushrooms and cook for about 1 minute, just until fragrant.
- Sprinkle the remaining tablespoon of flour over the mushroom mixture, combine well and continue cooking until the mushrooms are lightly browned, 2 to 3 minutes.
- Stir in the Marsala and chicken broth and bring the mixture to a simmer for 4 to 5 minutes, stirring occasionally.
- Return the chicken to the pan and turn the pieces to coat with the sauce. Cook for a minute or two, then add the tomatoes, butter, and balsamic vinegar.Note: At this point you can add a little of the reserved pasta water if the sauce seems too thick.
- Cook just long enough for the butter to melt and the tomatoes to wilt slightly, about 2 minutes. Stir in the parsley and remove from the heat.
- To serve, plate the pasta on a platter, top with the chicken, mushrooms, and tomatoes, then spoon the sauce over the top.
Notes
ABOUT THE MARSALA: Marsala labeled "fine" has been aged for at least one year and keeps for at least 6 months after opening. Re-seal the bottle tightly and place it upright in your refrigerator.
Nutrition
Calories: 694 | Total Fat: 22g | Cholesterol: 98mg | Sodium: 362mg | Carbohydrates: 68g | Fiber: 4g | Sugar: 9g | Protein: 43g