Rustic Chicken Marsala BAke

July 25, 2014

249

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

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