With the wedding getting ever closer, my new job, his busy job, house stuff, and weekends that keep filling up and flying by… Probably needless to say, my sweetie and I have been dealing with a little bit of stress lately. As we are also focusing on eating better there has been less comfort food around our house lately (you’ve seen all those salads!). However, a few Sunday’s ago we had a “to hell with healthy” moment and decided to take a stab at this knock off of our favorite restaurant pasta. It was well worth it!
It certainly was not a healthy meal, nor a perfect replica of the restaurants version, but it was really tasty! The marsala cream sauce is lovely with the chicken and mushrooms, and the penne does a good job holding onto the sauce. It would be an easy recipe to embellish, although I stuck pretty close to it this time around at the request of my sweetie.
Well it certainly won’t be gracing our dinner table on a regular basis (too much butter and heavy cream…) we enjoyed eating it!
Marsala Cream Pasta
2 Tbs Olive oil
1 ½ c baby portabellas
3 Tbs balsamic vinegar
1 onion, chopped
2 Tbs garlic, pureed
salt and pepper
2 chicken breasts, cooked and shredded
1 c chicken stock
4 -6 Tbs marsala wine
4 Tbs white wine
1 c heavy cream
1 lb rigatoni pasta
2 tablespoons parmesan cheese, grated
4 Tbs garlic butter (4 Tbs butter, 4 garlic cloves, dash garlic powder)
Parmesan cheese to garnish
Heat oil in a large skillet over medium heat, add onions and sauté about 15 minutes. Add mushrooms and balsamic vinegar, season with salt and pepper. Add garlic and sauté for another 10 minutes.
Add chicken, chicken stock, marsala and white wine and cook until reduced by half. Add the cream and bring to a boil. Reduce the heat and simmer.
Cook the rigatoni to al dente.
Add the cooked pasta to the skillet and finish with the parmesan cheese and garlic butter. Add more marsala for flavor as needed (I added just a splash more).
Garnish with parmesan shavings.