Creamy Chicken Marsala With Noodles

I don’t mind saying that I LOVE this dish. I make it close to once a month- far more often than I make chicken marsala- because it’s so very quick and frugal to put together. (I also make a meatless version sometimes, which is particularly handy during Lent!)

Here’s all you need to throw this dish together…
You will also need:
1 bag egg noodles, cooked according to package directions
8 oz. sliced, fresh mushrooms (or 2 cans)
2 tablespoons butter
1 can cream of mushroom soup (or approx. 1 cup of your own homemade)
1/3 cup marsala wine (if you choose to use cooking wine, please omit the salt listed later!)
1/4 cup water (you can add a little more if you like a thinner sauce, but I’d start here)
1/2 teaspoon salt
1/2 teaspoon rosemary
1 teaspoon parsley

parmesan, for sprinkling

While your noodles are cooking, melt the butter in a med-large skillet over medium heat. Cook your chicken bites until opaque. Since I recommend fairly small bites, this should only take a couple minutes. Remove the cooked chicken and toss the mushrooms in there to brown. If you’re using canned, this process will be faster. Remove the mushrooms- you can just put them with the chicken. Add soup, wine, water, salt, and rosemary to the skillet and bring to a quick boil. Immediately reduce heat to a simmer. Add the chicken and mushrooms back into the sauce and stir. Add the parsley. Dump all the yummy sauce over your drained egg noodles and mix gently to coat. Dish it up and sprinkle with parmesan cheese if desired.

~*~*~*~*~*~

You can see from the picture that you end up with a noticeable amount of chicken on your plate. Is it a ton? No. But it’s enough. And it’s darn tasty. The above recipe- prepared just exactly as I described- fed my family of five just fine.

Tomorrow, I’ll be serving a tasty Asian Chicken Stir-Fry with Mixed Veggies. We’ve still got a ton of food to prepare using those five chicken breasts! Come on back!

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