Marsala Pasta
Try this Marsala Pasta recipe, or contribute your own.
Try this Marsala Pasta recipe, or contribute your own.
- 4 cloves garlic minced
- 1 box penne pasta
- 8 tbsp butter
- 3 cups baby spinach
- 1 tsp marjoram
- 1 tsp pepper
- 5 tbsp olive oil
- 1 onion sliced thin
- 2 1/2 tsp salt
- 1 container mushrooms sliced
- 1 tbsp red wine (i used cabernet)
- 3 chicken breasts diced
- 1 cup flour and 2 tbsp flour
- 1 2/3 cup marsala
- 2 1/3 cup beef broth
- 1 cup fresh mozzarella cut into chunks
- 1 large ziploc bag
- Carbohydrate 63.1777614931553 g
- Cholesterol 178.766250026162 mg
- Fat 30.9272225438402 g
- Fiber 2.87152034278437 g
- Protein 33.9231164878887 g
- Saturated Fat 15.8840863142563 g
- Serving Size 1 1 -6 Serving (494g)
- Sodium 498.028893392832 mg
- Sugar 60.3062411503709 g
- Trans Fat 2.86711978279376 g
- Calories 728 calories
Step-by-step
- In a large pan, over medium heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil.
- Add mushrooms and saute for 5 minutes, set aside in a large bowl.
- In the same pan, melt 1 tablespoon butter and 1 tablespoon of olive oil.
- Add garlic and cook for 1 minute, add spinach and saute for 5 minutes.
- Set aside in the same bowl as the mushrooms.
- To the same pan, add 1 tablespoon of butter, 1 tablespoon of red wine, and the sliced onions.
- Saute for about 15 minutes until soft.
- While the onion is cooking, add 1 Cup of flour, 1 tsp salt, marjoram, and 1/2 tsp pepper to a big Ziploc bag.
- Place the chicken in and shake until all the chicken is coated. Set aside.
- When the onions are done, put them in the bowl with the mixture.
- Add 3 tablespoons of olive oil to the pan, add the chicken and cook for about 15 minutes, until all pieces are cooked through.
- Set aside in a bowl with the mixture.
- Now for the sauce. Add 4 tablespoons of butter to the pan.
- When all melted add 2 tablespoons of flour.
- Stir it together to create a roux.
- Add the Marsala wine, beef broth, 1 tsp salt, and 1/2 tsp pepper.
- Let it simmer on low heat for 5 minutes.
- Add the mushroom mixture and let it simmer another 5 minutes.
- While the sauce is simmering cook the pasta according to the package directions.
- Add the mozzarella to the sauce and stir until melted.
- Drain the pasta and put in a large pasta dish.
- Pour sauce mixture all over pasta and combine.
- Serve and top with parmesan cheese.
My Unexpected Culinary Adventure: A Marsala Pasta Story
As a busy working mom, time in the kitchen is a precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present struggle to put a nutritious and appealing meal on the table. So, when I stumbled across this Marsala Pasta recipe, I was initially hesitant. It seemed a bit ambitious for a Tuesday evening, with its long list of ingredients and seemingly intricate steps. But something about the rich description of the creamy sauce and tender chicken lured me in. I decided to take a leap of faith, embracing a bit of culinary adventure in my otherwise predictable routine.
The preparation itself was a surprising journey. I’ve always considered myself a fairly competent cook, but this recipe pushed me slightly outside my comfort zone. The process of creating the roux, the careful sautéing of the mushrooms and spinach, and the strategic timing of cooking the chicken and pasta all contributed to a sense of accomplishment that went far beyond simply putting food on the plate. It was about the process, about taking the time to savor the experience, rather than rushing through it as I often do.
What truly surprised me was the final result. The aroma that wafted from the pan during the simmering of the Marsala sauce was intoxicating. A rich blend of earthy mushrooms, savory chicken, and the subtle sweetness of the wine created a symphony of scents that teased the taste buds. The creamy texture of the sauce, perfectly coating each strand of pasta, was simply divine. It was far richer and more satisfying than any store-bought pasta sauce I'd ever tasted. The blend of flavors, from the delicate marjoram to the sharp bite of the Parmesan, was remarkably well-balanced. This was not just dinner; it was a culinary experience.
This Marsala Pasta has become a cherished dish in our household. It’s more than just a meal; it's a testament to the joy of creating something delicious from scratch. It's a reminder to slow down, to appreciate the process, and to find the magic in the everyday moments, even amidst the chaos of life. The unexpected time spent preparing this dish proved incredibly rewarding, far surpassing the satisfaction of simply grabbing a pre-made meal. It's a reminder that sometimes, the best experiences are the ones that challenge us and take us outside our comfort zones. This isn't just a recipe; it's a story of culinary exploration, unexpected rewards, and the magic that unfolds when we dare to experiment in the kitchen.
And the best part? My kids loved it! For a mother always searching for ways to get my children to eat their vegetables, it was a resounding success. The Marsala sauce somehow subtly concealed the spinach, resulting in clean plates all around. This recipe has become a regular in our weeknight rotation, a testament to the power of delicious, homemade meals to bring a family together. The time investment was well worth the incredible flavor and the family time it created around the dinner table.
I encourage you to try this recipe. Embrace the adventure, savour the process, and be amazed by the results. It's more than just pasta; it's a culinary journey waiting to be explored.
