Rustic Chicken Marsala Bake
Rustic Chicken Marsala Bake is a baked twist on the classic meal, made with portabella mushrooms, penne pasta, and marsala wine cream sauce.
Servings: 6 -8
- 1/2 pound pasta penne or fettuccine, boiled to al dente and drained
- 2 tablespoons olive oil
- 6 tablespoons butter
- 3 tablespoons flour
- 1 cup marsala wine
- 1 cup chicken broth
- 1/2 cup half-and-half
- 1/4 cup grated Parmesan
- 1 chicken breast cut in half, grilled, and sliced
- 4 ounces pancetta
- 12 ounces portabella mushroom thinly sliced, you can also use crimini or porcini as a substitute
- 1 garlic clove chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley roughly chopped
Heat oven to 350. Spray baking dish, square 8x10 or oval dish, with cooking spray. Cook pasta as directed and drain.
Heat olive oil in sauce pan, add pancetta and cook until slightly crispy on both sides. Add mushrooms and garlic, cook until mushrooms are tender. Remove from pan and set aside in a bowl. Take the pancetta out and roughly chop and place back in bowl.
In the same pan melt butter over medium heat. Stir in flour. Gradually stir in Marsala wine and boil for 2-3 minutes to cook out the alcohol. Slowly stir in chicken broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half, grated cheese, chicken, pancetta, and mushrooms.
Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with freshly grated cheese. Bake uncovered about 20 minutes or until hot in the center and top is slightly golden. You may also broil the top, with the oven on low for 3-5 minutes.
Remove from oven and sprinkle with fresh parsley and serve. Enjoy!
Calories: 595kcal | Carbohydrates: 44g | Protein: 25g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 673mg | Potassium: 645mg | Fiber: 2g | Sugar: 5g | Vitamin A: 730IU | Vitamin C: 6.8mg | Calcium: 216mg | Iron: 2mg