My friend 'Lana, from Georgia, made this fabulous Marsala Chicken Pasta dish for our friend's 40th birthday surprise party. It literally melts in your mouth. The flavor combinations are unreal and blend together in such a unique way. This is a recipe that I don't make often but I regularly crave. I have to make sure that I have mascarpone cheese and cremini mushrooms (and that my local store has them in stock) before I can make this lovely dish, so it's not a "pantry staple" meal but one reserved for special meals, especially when entertaining. When 'Lana made this dish for a crowd, she used the Costco Rotisserie Chicken for ease of multiplying the recipe, which is a great idea to cut down on a step or two in cooking the chicken. Thank you Miss 'Lana - we love this recipe!
'Lana's Marsala Chicken Pasta
Ingredients:
1 1/2 pounds boneless chicken breasts, cut into 3 pieces
5 Tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 Tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 Tablesppons Dijon mustard
2 Tablespoons fresh Italian parsley leaves, plus whole sprigs for garnish
12 ounces dried fettuccine noodles
Instructions:
1. Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
2. While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer, until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard.
3. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
4. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
