Creamy Chicken Marsala with Spaghetti, Mushrooms & Asparagus

While still in the vacuum pack, firmly pound chicken with the smooth side of a meat mallet 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 4 minutes on each side or until browned. Remove chicken and set aside on a plate.

Tip! The chicken doesn't need to be fully cooked at this point.

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 then slice in half. Pick 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 and deglaze, scraping up any bits left at the bottom of the frypan. Add stock concentrate, ¹⁄₂ cup water, baby carrots and chicken and reduce heat to simmer for 10 minutes.

Once water is 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.

Tip! Al dente: still slightly firm to the bite. Set a timer for 5 minutes, to add in the asparagus to the pasta pot.

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

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

Tip! Garnish with any remaining parsley to taste.

While still in the vacuum pack, firmly pound chicken with the smooth side of a meat mallet 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 4 minutes on each side or until browned. Remove chicken and set aside on a plate.

Tip! The chicken doesn't need to be fully cooked at this point.

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 then slice in half. Pick 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 and deglaze, scraping up any bits left at the bottom of the frypan. Add stock concentrate, ¹⁄₂ cup water, baby carrots and chicken and reduce heat to simmer for 10 minutes.

Once water is 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.

Tip! Al dente: still slightly firm to the bite. Set a timer for 5 minutes, to add in the asparagus to the pasta pot.

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

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

Tip! Garnish with any remaining parsley to taste.