Creamy Chicken Marsala with Spaghetti, Mushroom & Asparagus

Seal Chicken:

While still in the vacuum pack, firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1¹⁄₂ cm. Remove and pat dry chicken with paper towel and dust with flour. Heat oil in a pan on medium heat. Cook for 4 minutes on each side or until browned. Remove chicken and set aside on a plate.

Prepare Ingredients:

Put a pot of salted water on to boil for cooking pasta in step 4. Peel and mince the garlic. Cut mushrooms into 2 mm slices and trim baby carrots. Trim and discard woody ends of asparagus and cut in half. Pick parsley leaves and roughly chop (discarding stalks).

Sautè Mushrooms & Deglaze Pan:

Heat butter in the pan used for chicken, over medium heat. When butter froths up, add mushrooms and garlic and cook for 3 minutes until tender. Add marsala and deglaze the pan, scraping up any bits left at the bottom of the pan. Add stock concentrate, ¹⁄₂ cup water, baby carrots and chicken and reduce heat to simmer for 10 minutes.

Cook Spaghetti & Asparagus:

Once boiling, add the pasta and cook 7-9 minutes, or until al dente. Add the asparagus to blanch in the final 3 minutes of cooking time. Drain well.

Finish Chicken Sauce:

Add cream to the chicken and vegetables in the pan. Give it a quick stir and increase the heat and cook a further 3 minutes, until the sauce has thickened slightly. Add parsley, stir and remove from heat.

You Plate It:

Divide the pasta and asparagus between plates. Top with chicken, vegetables and pour over remaining sauce. Enjoy!