Creamy Chicken Marsala with Spaghetti, Mushrooms and Asparagus

While still in the vacuum pack, firmly pound chicken with the smooth side of a meat mallet, rolling pin or heavy pot to a thickness of 1¹⁄₂ cm. Remove and pat chicken dry with paper towel then dust with flour. Heat oil in a frypan on medium heat. Cook for 1-2 minutes on each side or until browned. Remove chicken and set aside on a plate.

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

Heat butter in same frypan used for chicken over medium heat. When butter froths up, add mushrooms and garlic and cook for 3 minutes until tender. Add Marsala/chicken stock and deglaze, scraping up any bits left at the bottom of the frypan. Add ³⁄₄ cup water, baby carrots and reduce heat to simmer for 5 minutes. Add chicken and cook for 5 minutes.

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

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

Divide the pasta between plates. Top with chicken and vegetables. Pour over the sauce. Enjoy!

While still in the vacuum pack, firmly pound chicken with the smooth side of a meat mallet, rolling pin or heavy pot to a thickness of 1¹⁄₂ cm. Remove and pat chicken dry with paper towel then dust with flour. Heat oil in a frypan on medium heat. Cook for 1-2 minutes on each side or until browned. Remove chicken and set aside on a plate.

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

Heat butter in same frypan used for chicken over medium heat. When butter froths up, add mushrooms and garlic and cook for 3 minutes until tender. Add Marsala/chicken stock and deglaze, scraping up any bits left at the bottom of the frypan. Add 1 cup water, baby carrots and reduce heat to simmer for 5 minutes. Add chicken and cook for 5 minutes.

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

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

Divide the pasta between plates. Top with chicken and vegetables. Pour over the sauce. Enjoy!

While still in the vacuum pack, firmly pound chicken with the smooth side of a meat mallet, rolling pin or heavy pot to a thickness of 1¹⁄₂ cm. Remove and pat chicken dry with paper towel then dust with flour. Heat oil in a frypan on medium heat. Cook for 1-2 minutes on each side or until browned. Remove chicken and set aside on a plate.

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

Heat butter in same frypan over medium heat. When butter froths up, add mushrooms and garlic and cook for 3 minutes until tender. Add Marsala/chicken stock and deglaze, scraping up any bits left at the bottom of the frypan. Add ¹⁄₂ cup water, baby carrots and reduce heat to simmer for 5 minutes. Add chicken and cook for 5 minutes.

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

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

Divide the pasta between plates. Top with chicken and vegetables. Pour over the sauce. Enjoy!

While still in the vacuum pack, firmly pound chicken with the smooth side of a meat mallet, rolling pin or heavy pot to a thickness of 1¹⁄₂ cm. Remove and pat chicken dry with paper towel then dust with flour. Heat oil in a frypan on medium heat. Cook for 1-2 minutes on each side or until browned. Remove chicken and set aside on a plate.

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

Heat butter in same frypan over medium heat. When butter froths up, add mushrooms and garlic and cook for 3 minutes until tender. Add Marsala/chicken stock and deglaze, scraping up any bits left at the bottom of the frypan. Add ¹⁄₂ cup water, baby carrots and reduce heat to simmer for 5 minutes. Add chicken and cook for 5 minutes.

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

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

Divide the pasta between plates. Top with chicken and vegetables. Pour over the sauce. Enjoy!

While still in the vacuum pack, firmly pound chicken with the smooth side of a meat mallet, rolling pin or heavy pot to a thickness of 1¹⁄₂ cm. Remove and pat chicken dry with paper towel then dust with flour. Heat oil in a frypan on medium heat. Cook for 1-2 minutes on each side or until browned. Remove chicken and set aside on a plate.

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

Heat butter in same frypan over medium heat. When butter froths up, add mushrooms and garlic and cook for 3 minutes until tender. Add Marsala/chicken stock and deglaze, scraping up any bits left at the bottom of the frypan. Add ¹⁄₂ cup water, baby carrots and reduce heat to simmer for 5 minutes. Add chicken and cook for 5 minutes.

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

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

Divide the pasta between plates. Top with chicken and vegetables. Pour over the sauce. Enjoy!

While still in the vacuum pack, firmly pound chicken with the smooth side of a meat mallet, rolling pin or heavy pot to a thickness of 1¹⁄₂ cm. Remove and pat chicken dry with paper towel then dust with flour. Heat oil in a frypan on medium heat. Cook for 1-2 minutes on each side or until browned. Remove chicken and set aside on a plate.

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

Heat butter in same frypan over medium heat. When butter froths up, add mushrooms and garlic and cook for 3 minutes until tender. Add Marsala/chicken stock and deglaze, scraping up any bits left at the bottom of the frypan. Add ¹⁄₂ cup water, baby carrots and reduce heat to simmer for 5 minutes. Add chicken and cook for 5 minutes.

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

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

Divide the pasta between plates. Top with chicken and vegetables. Pour over the sauce. Enjoy!