Marsala Recipe
Sauteed with imported marsala wine and topped with mushrooms and sun-dried tomatoes, served with a side of paccheri pasta.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add paccheri pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Chicken
In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 6-7 minutes on each side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- 3
Prepare the Sauce
In the same skillet, add garlic and mushrooms. Sauté for about 3-4 minutes until mushrooms are tender. Add sun-dried tomatoes and cook for an additional 2 minutes.
- 4
Add Marsala Wine
Pour in the Marsala wine, scraping the bottom of the skillet to deglaze. Let it simmer for about 5 minutes until the sauce thickens slightly.
- 5
Combine Chicken and Sauce
Return the chicken to the skillet, spooning the sauce over the top. Cook for another 2-3 minutes to heat through.
- 6
Serve
Serve the chicken marsala over a bed of paccheri pasta, garnished with grated Parmesan cheese and fresh basil.
