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Marsala Chicken with Asparagus

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Marsala Chicken with Asparagus
Ingredients
  • 1 (8 ounce) package penne pasta
  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 cup sliced baby portabella mushrooms
  • 1 cup bite-sized pieces fresh asparagus
  • 1/4 cup chopped sun-dried tomatoes
  • 1 cup chicken broth
  • 1 cup Marsala wine
  • 1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
  • 3 tablespoons heavy whipping cream
  • 1 tablespoon softened butter
  • 1 tablespoon all-purpose flour
  • 1/4 cup grated Parmesan cheese
Instructions
1
Start by filling a large container with water and adding a small amount of salt to it. Heat the water until it reaches its boiling point.
2
Cook penne pasta in the boiling water for about 11 minutes, or until it is cooked through but still retains some firmness in the center. Remove from heat and drain the water.
3
In a large cooking vessel, melt 2 tablespoons of butter over medium-high heat.
4
Add sliced shallots to the melted butter and cook, stirring occasionally, until they become fragrant and lightly browned. This should take around 5 minutes.
5
Next, add sliced mushrooms, asparagus spears, and sun-dried tomatoes to the skillet with the shallots and butter.
6
Continue cooking and stirring the mixture until the asparagus begins to soften, which should take around 10 minutes more.
7
Now, pour in some chicken broth and Marsala wine into the skillet.
8
Bring the mixture to a boil, then reduce the heat to a lower temperature and stir in some cooked chicken and heavy cream.
9
In another bowl, mix softened butter with flour until you get a smooth paste.
10
Add the flour-butter mixture to the chicken mixture and cook, stirring constantly, until the liquid thickens. This should only take 1 to 2 minutes.
11
Ladle the sauce over the cooked penne pasta and top it off with some grated Parmesan cheese.