Chicken Marsala with Catelli® Gluten Free spaghetti

By Catelli  , ,

November 28, 2016

0.0 0

Why not try my lovely classic Chicken Marsala with Catelli® Gluten Free spaghetti – or even fusilli for something different?

  • Prep: 25 mins
  • Cook: 30 mins
  • 25 mins

    30 mins

    55 mins

  • Yields: 4

Ingredients

1 PKG (340 G) CATELLI® GLUTEN FREE SPAGHETTI OR FUSILLI

½ cup (125 ml) gluten free flour

½ tsp garlic powder

½ tsp salt

½ tsp pepper

1 tsp oregano

4 skinless chicken breasts

¼ cup butter

2 cups sliced mushrooms

¼ cup minced onion

2 tsp chicken stock

⅓ cup cream

2 cloves minced garlic

1 tbsp cornstarch

1½ cups Marsala wine

¼ cup sherry

Directions

Mix flour, garlic powder, salt and pepper.

Pound chicken breasts to ¾ of an inch of thickness, then cover in flour.

Add butter to pan, fry chicken breasts in low heat; place in oven on warm.

Use same pan with drippings from fried chicken breasts, add onion and garlic to pan.

Add Marsala wine and chicken stock to same frying pan; add sherry and deglaze. Add mushrooms and simmer to reduce liquid.

Mix cornstarch with cream in small bowl.

Cook pasta according to instructions on the package.

Once liquid from mushrooms is reduced, whisk in cream mixture.

Place chicken over pasta and top with Marsala sauce. Enjoy!

Karlynn Johnston is the author of the award-winning website The Kitchen Magpie, a diverse food and lifestyle blog which covers all aspects of family life, from delicious home-cooked meals for families, to travel and (mis) adventures with kids. She's currently working on her first cookbook, to be published by appetite by Random House in Fall of 2016.

00:00

0 Reviews

Previous Recipes
Next Recipes
1
2
x
SHARE

Chicken Marsala with Catelli® Gluten Free spaghetti