Marsala Cream Chicken With Asparagus
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
230 g
Penne Pasta (package)1 tbsp
Butter (softened)1 cup
Chicken Broth1 cup
Marsala Wine3 tbsps
Heavy Whipping Cream1 tbsp
All-Purpose FlourDirections:
1
Bring a large pot of lightly salted water to a boil
2
Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain
3
Melt 2 tablespoons butter in a large skillet over medium-high heat
4
Cook and stir shallot in melted butter until fragrant, about 5 minutes
5
Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more
6
Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture
7
Mix softened butter and flour into a paste in a bowl; stir into chicken mixture
8
Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve