Main Dishes

Rustic Chicken Marsala BAke

107

Chicken Marsala pasta bake, with a rustic twist. Made with portabella mushrooms, penne pasta and marsala wine cream sauce.

8
½ lb of pasta, I would use penne or fettuccine, boiled to al dente and drained
2 tablespoon olive oil
6 tablespoons butter
3 tablespoons flour
1 cup marsala wine
1 cup chicken broth
½ cup half-and-half
¼ cup grated Parmesan
1 chicken breast, cut in half, grilled and sliced
4 ounces of pancetta
12 ounces portabella mushroom, thinly sliced, you can also use crimini or porcini as a substitute
1 garlic clove, chopped
½ cup freshly grated Parmesan cheese
¼ cup fresh parsley, roughly chopped
Heat oven to 350. Spray baking dish; square 8x10 or oval dish, with cooking spray. Cook pasta as directed and drain. Heat olive oil in sauce pan, add pancetta and cook until slightly crispy on both sides....
See the full directions on my site
Nutritions

Calories
410

Sodium
602mg
25% DV

Fat
24g
37% DV

Protein
18g
37% DV

Carbs
27g
9% DV

Fiber
4g
16% DV

A pot of homemade Chicken and Rice Soup is a cozy farmhouse favorite! Made from scratch with tender chicken breasts, fresh vegetables and white rice, it's a nourishing meal that will warm you from the inside out. Add biscuits, dinner rolls, or a crusty loaf of bread to complete the satisfying, easy dinner on a chilly day.

2 bone in skin on chicken breasts
1 T canola oil
1/2 c finely diced onion
1/2 c finely diced celery
1/2 c finely diced carrots
1 clove minced garlic
1 bay leaf
2 t minced fresh thyme
2 t minced fresh rosemary
8 c chicken stock
4 c cooked white rice
2 T chopped fresh parsley
1 T fresh lemon juice
12 cups
  • Pat chicken dry with paper towels and season with salt and pepper on all sides.
  • Heat oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add the chicken and cook...
    See the full directions on my site
Nutritions

Calories
7467

Sodium
8299mg
345% DV

Fat
81g
125% DV

Protein
269g
538% DV

Carbs
1348g
458% DV

Fiber
59g
238% DV

Tuna Noodle Casserole

452

Family friendly Tuna Noodle Casserole made with a simple cheddar cheese sauce and crunchy buttery Parmesan panko breadcrumbs,

Tuna Casserole:
8 ounces wide egg noodles
5 tablespoons butter (unsalted)
5 tablespoons flour
2 1/2 cups milk (2%)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried parsley
1 cup shredded sharp cheddar
1 cup shredded white cheddar
2 pouches tuna in water
1 cup frozen baby peas
Crumb Topping:
1/2 cup panko breadcrumbs
2 tablespoons butter melted
2 tablespoons grated Parmesan
1/2 teaspoon dried parsley
6
Nutritions

Calories
517

Sodium
605mg
25% DV

Fat
30g
46% DV

Protein
20g
41% DV

Carbs
38g
13% DV

Fiber
4g
18% DV
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