Chicken with Marsala Cream Sauce and Penne
Prep Time: 10 min
Cook Time: 25 min
This classic Italian dish has been revised to be lower in fat and salt but still simple and delicious! Serve with any bright green vegetable.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
1 lb (0.5 kg) boneless, skinless chicken breast(s)
1/4 cup (60 mL) flour
2 tsp (10 mL) salted butter
2 tsp (10 mL) olive oil
1/4 tsp (1.25 mL) hot red chili pepper flakes
2 cloves garlic, minced
1 cup (250 mL) sweet Italian Marsala wine
3/4 cups (175 mL) evaporated milk, partly skimmed, 2% MF
1/4 cup (60 mL) lemon juice, fresh
1 tbsp (15 mL) tomato sauce
1/2 lb (0.3 kg) mushrooms, sliced
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) pepper
2 tbsp (30 mL) oregano, fresh, chopped
1 pkg whole wheat penne
2 tbsp (30 mL) parsley, fresh, minced
1 Measure flour into a plastic bag. Place chicken breasts in the plastic bag with the flour and coat chicken with flour thoroughly and evenly.
2 Heat olive oil, butter, red pepper flakes and minced garlic in a large skillet until sizzling. Sauté chicken breasts until golden brown on both sides. Add wine, lemon juice, evaporated milk, tomato sauce, salt and pepper. Stir sauce ingredients to combine.
3 Simmer chicken, turning once, over medium heat in uncovered skillet for approximately 20 minutes. Remove chicken to a warm platter, cover and keep warm. Turn up heat, add mushrooms to skillet and bring sauce to a boil. Reduce sauce by half, stirring constantly, so it has thickened and is rich and glossy. A few minutes before serving, stir in the oregano and adjust seasonings to taste.
4 Meanwhile, cook the whole-wheat penne according to package directions in plenty of unsalted water. Spread hot cooked pasta on a serving platter and top with the warm chicken breasts and the sauce. Garnish with fresh minced parsley and lemon wedges.