Sunday, October 21, 2012

Chicken Marsala Pasta

I stumbled across this recipe on Pinterest, and was surprised to find the pin pointing to What's Cooking, Chicago?, since I know of Joelen from a message board.  I was super happy to discover this comes originally from my heroes at America's Test Kitchen, so I knew it would rock.

Rock, indeed.  This was awesome.  It came together super fast (I love how accurate ATK is at getting even disorganized me with food on the table within 30 minutes) and the flavor is amazing.  Everyone in the family enjoyed it, and we're all looking forward to having the leftovers for lunch this week.

My photo is horrible, and for that I apologize, but go check out Joelen's photo, which is as amazing as the dinner!

Creamy Marsala Pasta Source:  America's Test Kitchen via What's Cooking, Chicago?
2 large boneless, skinless chicken breasts; cut into bite sized pieces
10-12 ounces sliced mushrooms
1 small onion, diced
3 cloves garlic, minced
3/4 cup Marsala cooking wine
1/2 cup chicken broth
1/2 cup heavy cream
1 pound dry pasta + water for cooking (I used penne, rigatoni is also good)
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnish

Makes: 4-6 servings

Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done.

Boil water and cook pasta according to the directions.

Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened.

Drain pasta and reserve 1/2 cup cooking water. Return the pasta  to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.

Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.

Monday, October 15, 2012

Meal Plan Monday

**I don't know why this didn't post at 8am on 10/15, as planned...**

I resolve to post at least three times this week.  I have been cooking and photographing, but spending all day in front of a computer has kept it in my bag in the evening.  But I want to record the good stuff I've been making in the past few weeks, including a delicious apple cake!

Here's what's up this week...  a few things were on last week's menu, but didn't get made due to evening around here being SO CRAZY this year.  I hope we fall into a routine and things aren't so nuts sometime SOON.

B:  Overnight Refrigerator Oatmeal
L: Lasagna Wontons
D: Stir Fried Pork and Snow Peas
B:  English Muffins
L:  Leftover Roast Chicken
D: Hawaiian Chicken Sandwiches (Crock Pot)
B:  Cottage Cheese and Fruit
L:  Pizza Quesadilla
D:  Monterey Chicken
B:  Apple Pancakes
L:  Sunbetter and Jelly
D:  Italian sliders
B:  Waffles
L:  Chicken Ravioli Soup
D:  Pierogie Bake
Saturday:  Chicken Marsala Pasta
Sunday:  Jill Biden's chicken Parm

Have a great week!
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