Description
Back in 2008, I won first place in a state fair cooking contest with this chicken marsala pasta. I absolutely love mushrooms, and this dish is full of them! You can substitute Italian dressing mix for the ranch with equally delicious results. —Regina Farris, Mesquite, Texas
Ingredients
- 2 cups uncooked bow tie pasta
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1-3/4 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 6 tablespoons butter, cubed
- 1/2 pound sliced baby portobello mushrooms
- 3 shallots, finely chopped
- 1/2 cup marsala wine or chicken broth
- 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
- 1 package (3 ounces) cream cheese, cubed
- 1/2 cup heavy whipping cream
- 1 envelope ranch salad dressing mix
- 1/3 cup grated parmesan cheese
- minced fresh parsley, optional
Directions
- Cook pasta according to package directions. Meanwhile, combine flour and seasonings in a shallow dish. Add chicken, a few pieces at a time, tossing to coat.
- In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook and stir until no longer pink, 5-7 minutes. Remove from pan; set aside.
- In same pan, heat butter over medium-high heat. Add mushrooms and shallots; cook and stir until tender, 2-3 minutes. Stir in wine; bring to a boil. Cook until liquid is reduced by half. Stir in soup, cream cheese, cream and dressing mix; stir until cream cheese is melted.
- Drain pasta. Add pasta and chicken to mushroom mixture; heat through, tossing to coat. Sprinkle with Parmesan cheese, and parsley if desired.
