Chicken Marsala with Fettuccine
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Relatively quick and easy. Complex, rich, savory, and sweet. It’s hard to keep track of how many times we have made this recipe. It’s our standard cream sauce pasta dish, giving the boot to the run-of-the-mill fettuccine alfredo. You won’t find anything out of the ordinary with this recipe. It’s just really really good. Oh, and we added rosemary to the sauce, because who are we kidding. It’s us. We fucking love rosemary.

Chicken Marsala with Fettuccine

  • 1 batch sexy pasta (½ batch everyday pasta) or 6 oz. dried fettuccine
  • ½ lb. chicken breasts (1–2 breasts)
  • 1 small shallot, minced
  • 1 8-inch sprig rosemary, leaves only, minced
  • ½ pound cremini mushrooms (roughly 6 large), sliced ¼-inch thick
  • 1 clove garlic, minced
  • ½ cup marsala wine
  • ¾ cup whipping cream
  • salt and pepper to taste
  • parmesan cheese, for garnish
  • Italian parsley, for garnish
  • red pepper flakes, for garnish
  • rosemary flowers, seasonal, for garnish
Chicken-Marsala-2

Chicken-Marsala-2

Roll out pasta using a pasta machine to thickness setting of 5. Cut in half as the dough gets too long to handle. Run through the fettuccine attachment and toss the noodles with flour to keep it from congealing. If you don’t have a pasta machine, follow the noodle making instructions from this recipe. Set aside, but toss frequently until ready to boil to ensure the noodles don’t stick together.

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Chicken-Marsala-3

Carefully slice chicken breasts in half, and season the surface with salt and pepper. Coat a 12” skillet with oil and bring to medium-high heat. Pan sear chicken until it has a deep golden crust and is cooked through (160°F/71°C). Set aside.

Bring a pot of water to boiling.

In the same skillet as you used to cook the chicken, add a little more oil. Cook the mushrooms until softened and golden brown. (This part requires some patience. Allow mushrooms to cook without stirring until you are ready to flip them.) When mushrooms are cooked, add shallots and cook briefly until translucent. Add marsala wine to deglaze and lower the heat to medium low. Add rosemary and reduce wine until it has mostly evaporated.

While wine is reducing, cook noodles 1½–2 minutes, or until the begin to float and the water starts foaming. Drain and set aside. Do not do this ahead of time or you will end up with an unappetizing glob of cooked noodles that not even Lumpy Space Princess would enjoy.

Add cream and garlic and cook, stirring, for 1–2 minutes, until the sauce starts to thicken. Add cooked noodles and toss with the sauce. The gluten from the noodles will thicken the sauce. Serve immediately with chicken and garnish with parmesan, parsley, red pepper flakes, and rosemary flowers (if in season).

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Chicken-Marsala-4

Serves 2.