Monday, January 26, 2015

Chicken Marsala Casserole

So, I just realized that I ate the first non fast food thing in days (remember I have been confined to my bed with the flu) it tasted wonderful and I forgot to take a picture!  This has been a very busy, crazy, hectic day.  I am still running a fever but am feeling much better, I had a ton to get done today while trying not to over do it. 

This dish was amazing and easy to execute in a fairly short amount of time.  I liked that the flavors worked well together nothing really bold and out there just a smooth flavor. 

8 oz rotini pasta, cooked according to package directions (Doubled)
¼ cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
6 tablespoons cup butter, divided
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1 cup dry Marsala wine, dry sherry, or chicken broth (Doubled)
8 oz. sliced mushrooms (Left out my kids HATE mushrooms)
½ cup heavy whipping cream (Doubled)
½ cup Parmesan or Mozzarella cheese (Parm and Doubled)
1 green onion, thinly sliced.
Cook pasta according to package directions.
Preheat oven to 350 degrees.
Combine corn starch, garlic powder, onion powder, salt and pepper in large resealable plastic food bag.
Melt ¼ cup butter in pie pan or shallow bowl.
Dip chicken into melted butter; place chicken tenders into bag or the cornstarch mixture.
Seal bag tightly; shake to coat chicken.
Melt 2 tablespoons butter in large skillet until sizzling; add chicken.
Cook over medium-high heat, turning once, for 6-8 minutes or until chicken is browned.
Add wine, whipping cream, and mushrooms.
Continue cooking 4-6 minutes or until chicken is no longer pink and sauce is slightly thickened.
Spoon pasta into a casserole dish.
Place the chicken and mushrooms on top of the pasta.
Sprinkle cheese and green onion slices over the chicken and mushrooms.
Bake at 350 degrees for 20 minutes.

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