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Chicken Marsala
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This content originally appeared on
tasteforlife.com
Yield:
Makes 4 to 6 servings
Recipe Source:
The Rotisserie Chicken Cookbook
by Michelle Ann Anderson
($33.95, Cumberland House Publishing, 2008)
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1 8-ounce package sliced mushrooms
1 teaspoon minced garlic
1
⁄
2
cup Marsala wine
1 12-ounce jar mushroom gravy
2 cups coarsely shredded rotisserie chicken
1 teaspoon fresh oregano, chopped
12 ounces penne, cooked al dente according to package instructions
Grated Parmesan for garnish
Directions
Place the oil and butter in large skillet over medium heat; stir in the mushrooms. Cook, stirring occasionally, for 3 to 4 minutes or until softened.
Add the garlic and cook for 1 minute more, stirring constantly.
Pour in the wine, stirring to scrape all the brown bits from the bottom of the skillet.
Stir in the gravy and chicken; bring to a boil. Reduce the heat to low; simmer for 10 minutes. Remove from the heat.
Stir in the oregano. Place the pasta on a serving platter, top with chicken marsala. Garnish with Parmesan and serve.
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