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
Chicken Marsala Pasta
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.
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