Creamy Chicken Marsala with Spaghetti, Mushrooms & Greens
  • 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
  • 12 Cup of Thickened Cream
  • 12 Cup of Marsala
  • 12 Bunch of Baby Carrots
  • 12 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 112 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, 12 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!