Hey everyone! I’ve missed you all. I took an unexpected, but apparently much needed, week off. It started last Monday with Hurricane Isaac knocking our internet out and ended with me enjoying a relaxing, yet productive Labor Day weekend.
The other day I got into the kitchen and tried my best to recreate my favorite dish from Macaroni Grill, Carmella’s Chicken Pasta, and I think I came pretty close. The dish is chicken Marsala over pasta with sauteed onions, sun dried tomatoes, mushrooms, and I added in some chopped asparagus. It’s so good!
1 pound uncooked penne pasta
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
3 skinless, boneless chicken breast halves chopped
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/4 cup chopped sun dried tomatoes
1 cup asparagus, stalks removed and chopped into thirds
1/2 cup Marsala wine
1/4 cup cooking sherry
1/2 cup Parmesan cheese
In a large pot, bring water to a boil, cook pasta according to package directions, and drain.
Meanwhile, in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms, sun dried tomatoes, and asparagus. Saute until onions are translucent and asparagus has softened. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Serve chicken Marsala mixture over pasta, topped with Parmesan cheese.