Chicken & Mushroom Marsala PastaPosted: August 2, 2012
Luke and I are still adjusting to living in a house. So far it hasn’t been that much different than living in an apartment, but some changes are natural I suppose. I stand on the porch and stare at the lawn, wondering how long it’ll take before the grass is so high I need to try out (read: hopefully not break) the electric lawn mower the previous owners left us. I also think about where I can possibly plant a vegetable garden among the tightly landscaped flowers and how I will ever manage to get usable compost out of the bin out back.
There are changes indoors as well. Obviously the one most worth mentioning is our house bunny. Without the precarious, steep steps of a second floor apartment, our little bun is running free and loving it.
I am terrified of our basement and all the creepy crawlers that live down there. I brave it nearly everyday to use the elliptical (where my head comes oh so close to the cobwebby ceiling) and to access stored goods and the chest freezer we just bought. Still, I dread going down there.
Since Luke’s office is on the second floor, I have begun to receive texts from him…while we’re in the same house.
Oh pasta! So we’re back to carbs now; I knew I couldn’t stay away too long, though this one is much more of a balanced meal. This chicken mushroom marsala is light and flavorful, and could easily be served over rice or polenta. It’s also incredibly easy to make, so pick your carb and have at it!
Chicken Mushroom Marsala Pasta
Adapted from Meals in Heels
Makes 4-6 servings
2 lb boneless chicken thighs or breasts, cut into thin strips
2 Tbsp olive oil
4 large shallots, chopped
2 garlic cloves, finely minced
1 Tbsp finely chopped rosemary leaves
16 oz white or cremini mushrooms, sliced
1 Tbsp tomato paste
1 cup Marsala
14 oz beef or chicken stock
thyme leaves and parmesan cheese for garnish
Season the chicken with salt and pepper on both sides. Heat half the oil in a large saucepan over medium heat. Cook the chicken, in batches, for 1–2 minutes on each side or until browned. Remove and set aside.
Add the remaining oil, shallot, garlic and rosemary to the pan, season with salt and pepper and cook for 5–6 minutes or until the shallot is softened. Add the mushrooms and cook for 5 minutes more or until browned. Add the tomato paste, Marsala, stock and chicken, reduce the heat to low and simmer for 25 minutes or until the chicken is tender. Garnish with thyme and cheese and serve.