Tag Archives: Pasta

Chicken Marsala Spaghetti

Image August 25, 2013 Sharon Leave a comment

This is a great, quick dinner recipe: Chicken Marsala Spaghetti. I whipped this up in under 30 minutes. Add some steamed broccoli and garlic bread and you’ve got a delicious, satisfying meal. Here’s what you need to make Chicken Marsala Spaghetti and how to put it together.

Chicken Marsala Spaghetti Ingredients:

1 pound boneless, skinless chicken breasts, sliced into 3/4″ thick cutlets
1 small onion, diced
1 small package fresh mushrooms, cleaned, sliced
1 tablespoon olive oil
1 tablespoon minced garlic
dash of poultry seasoning
1/2 cup Marsala cooking wine
envelope of mushroom gravy mix
2 tablespoons flour
2 cups chicken broth
1/2 cup evaporated milk
2 tablespoons diced sun-dried tomatoes (jarred in oil but drained)
1/4 cup Parmesan cheese (plus more for garnish)
8 oz dried spaghetti, broken in thirds and cooked according to pkg. directions

Chicken Marsala Spaghetti Instructions:

Heat olive oil in deep nonstick frying pan. Sprinkle poultry seasoning on chicken cutlets and place in heated frying pan. Add minced garlic and stir around chicken. Cook over med-high heat until both sides are lightly browned. Remove from pan. De-glaze pan with wine and add the onions and mushrooms. Simmer over medium heat until onions are tender. Sprinkle the dry mushroom gravy mix over the onions & mushrooms.

In a medium bowl, whisk together the flour and chicken broth. Stir this into the frying pan, turn up the heat and stir until mixture becomes thickened. Add the Parmesan cheese and sun-dried tomatoes. Add chicken and any juices from the chicken back into the pan. Stir in the evaporated milk and the cooked spaghetti. Taste it and if you want, add salt & pepper.

That’s it, an easy, delicious dinner that’s nice enough to serve to company yet simple enough to make for a weeknight dinner. To round out your Chicken Marsala Spaghetti dinner, serve with steamed broccoli and garlic bread.

Hope you enjoy the Chicken Marsala Spaghetti Recipe!

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Sharon Springfield

Ham, Italian, Main Dish, Pasta, Spinach

Pasta Florentine

October 7, 2011 Sharon Leave a comment

1 cup heavy cream

1/2 cup chicken broth

12 oz sliced mushrooms

1 1/2 cups frozen peas

3 cloves garlic

1/4 cup extra virgin olive oil

4 oz ham (Black Forest if possible), julienned

1/4 cup chopped parsley

8 oz pasta (your favorite shape), cooked according to package directions

Grated Parmesan cheese for garnish

Salt and pepper to taste

Fresh parsley, chopped

Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes. Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta. Remove pot from heat and stir in grated Parmesan. Toss gently to combine. Transfer to large serving platter. Garnish with chopped parsley and serve.

Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.

4 Servings

Casseroles, Chicken, Ham, Main Dish, Make Ahead, Pasta, Turkey

Easy Day Before Casserole

September 24, 2011 Sharon Leave a comment

7 oz. macaroni (uncooked)

1 can celery soup

1 can mushroom soup

1 small jar pimentos (optional)

4 oz. mushroom pieces

1 small onion, chopped

2 c. milk

1/2 lb Velveeta cheese diced

1/4 c. green pepper diced

2 c. ham, chicken or turkey, cooked and chopped

1 can water chestnuts, sliced

Combine all ingredients. Place in buttered 3 quart or 9×13 inch pan. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Preheat oven to 350. Bake one hour.

8 Servings

Casseroles, Ham, Mushrooms, Pasta, Peas

Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

September 12, 2011 Sharon Leave a comment

1 (12 oz.) package bowtie or farfalle pasta

2 cups ham , cubed

1 cup frozen peas

1 1/2 cups mushrooms, portabella – cubed

1 cup onions, chopped.

4 ounces cheddar cheese, smoked – shredded

8 ounces cheddar cheese, shredded

2 cups milk

2 tablespoons flour, plain

4 tablespoons butter, melted

dash mustard, dry

dash salt

dash pepper
dash cayenne pepper

1 cup bread crumbs

Melt 2 tbs. butter in frying pan, saute onions in butter over med-high heat until transluscent. Add mushrooms and a splash of red wine, saute until mushrooms are softened. Meanwhile, boil pasta according to pkg. directions. Drain, and return pasta to pan. Add ham, peas and mushroom mixture to pasta – toss.

Pour into oiled casserole dish.

In a saucepan, melt 2 tbs. butter, add flour, dried mustard, salt, pepper, cayenne pepper. Slowly add in the milk with a whisk. Stir until slightly thickened. Whisk in the cheeses. Stir over low heat until smooth. Pour over pasta-ham-veg. mixture.

Bake for 20 minutes at 350º . Sprinkle bread crumbs on top and bake an additional 10 minutes.

8 Servings

Ethnic - Regional, Italian, Pasta

Spaghetti Pepperoni Pie

May 29, 2009 Sharon Leave a comment

1/2 pound spaghetti, broken up into thirds
1/3 cup seasoned bread crumbs
2 cups bottled spaghetti sauce
1 cup mozzarella cheese, shredded
4 ounces pepperoni, chopped
4 eggs, large, lightly beaten
3 tablespoons grated Parmesan cheese

In large saucepan of lightly salted water, cook spaghetti one minute less than directed on package. Drain.
Heat oven to 350. Coat 10 inch skillet with nonstick cooking spray. If handle is not ovenproof, wrap with foil.
Coat with crumbs. In bowl, combine spaghetti, pasta sauce, mozzarella and pepperoni. Stir in beaten eggs. Spoon mixture into prepared skillet. Bake in 350 degree oven 30 minutes.
Sprinkle with parmesean, bake until cheese is golden brown, 10 minutes. Let cool 10 minutes. Cut into 6 wedges.

6 Servings

Cooking With Sharon Springfield