Everyone loves when pasta is for dinner. Check out Boursin Pasta, Pasta Primavera, Tuscan Chicken Pasta, Pastalaya, and Harissa Pasta.
How to make Chicken Marsala Pasta:
Prepare Chicken: Cut chicken breasts into small, bite sized pieces and add to a ziplock bag. Add flour, salt and pepper then shake well to coat. Heat a dutch oven or stockpot over medium-high heat then add 2 Tablespoon oil. Add chicken and cook for 2 minutes on each side, just until browned (not cooked through). Remove to a plate. Saute mushrooms and shallots: Cook mushrooms in 1 tablespoon butter for 3-4 minutes until browned, stirring occasionally. Add shallots and garlic and cook for 1 minute. Finish sauce: Add wine, scraping up any browned bits from the bottom of the pan, then stir in broth, cream, thyme, and spices. Toss in chicken and dry pasta and bring to a boil. Cover, reduce heat to low, and cook for about 10 minutes, until pasta is tender. Serve: Mix cornstarch and water in a small bowl and add to the pasta, to thicken. Cook for another minute or two until sauce has thickened. Garnish with the fresh parmesan. Serve chicken mushroom marsala pasta with a wedge salad or breadsticks.
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