Description:

Chicken, pasta and vegetables in marsala sauce

Source:

Lee

Serves/Makes:8 or more

Ingredients

• 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)

Preparation

• 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.

Comments

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!