- 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 greens, this recipe is indulgence made simple.
- 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
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!