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- Chicken, pasta and vegetables in marsala sauce
Serves/Makes:8 or more
- 3 lbs (1.4 kg). to 4 lbs (1.8 kg). boneless, skinless chicken breast
- 1 lb (.5 kg). linguine pasta, cooked
- 1/2 cup (125 ml) peeled, sliced onion
- 1 cup (225 ml) Shitake mushrooms, sliced
- 1-1/2 cups (350 ml) broccoli, chopped
- 2 cups (475 ml) chicken broth base
- 2 cups (475 ml) Marsala wine
- 1 cup (225 ml) flour
- 1/4 tsp (1 ml). salt
- 1/2 tsp (2 ml). pepper
- 4 tbsp (60 ml) butter
- 6 tbsp (90 ml) olive oil (approximate)
- Slice chicken breast into strips approximately 2 inches by 4 to 5 inches long.
- Pound down each piece with kitchen mallet until thin and flat.
- Cook linguine as directed on package, set aside to drain and cool.
- Steam all veggies together, set aside.
- Toss chicken in flour salt and pepper mixture.
- In butter and olive oil, fry chicken until lightly browned then set aside.
- Combine half of broth and half of marsala in pan with vegetables, cook til just soft then set aside.
- Combine remain broth and marsala and chicken, cook covered on simmer for 20 mins.
- Drain marsala/broth mix from both chicken and vegetables.
- Boil in pan with 2 tbsp (30 ml) flour to thicken.
- Add all ingredients to pasta mixture, except chicken.
- Serve chicken over pasta.
- This is a modified recipe of mine that is a family favorite.....it is SO good that even the kids come back for more!! Enjoy!
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