Creamy Chicken Marsala with Spaghetti, Mushrooms & Asparagus
  • Prep time: 35 minutes
  • Calories: 765
Succulent free-range chicken breast cooked in marsala wine with a creamy mushroom sauce. Served over spaghetti, baby carrots and asparagus, this recipe is indulgence made simple.
Ingredients
  • 2 of Chicken Breast
  • 1 Tbsp of Butter (pantry)
  • 150 g of Mushrooms
  • 1 Small Bunch of Flatleaf Parsley
  • 1 of Garlic Clove
  • 150 g of Spaghetti #5
  • 1⁄2 Cup of Thickened Cream
  • 1⁄2 Cup of Marsala
  • 1⁄2 Bunch of Baby Carrots
  • 1⁄2 Tbsp of Chicken Stock Concentrate
  • 150 g of Asparagus
  • 2 Tbsp of Plain Flour
Recipe

Seal Chicken:

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.

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 then slice in half. Pick parsley leaves and roughly chop (discarding stalks).

Sauté Mushrooms & Deglaze Pan:

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.

Cook Spaghetti & Asparagus:

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.

Finish Chicken Sauce:

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.

You Plate It:

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