Easy, Mushroom Free Chicken Marsala

This is another recipe that was a staple in my house while growing up! It’s so quick and easy to whip up on a week night. My husband and baby both love this and he requests it frequently.

We don’t like mushrooms, but if you do, you can of course add them in when you add the onions to the pan. You can also add some spinach if you’d like some extra greens, we do that quite often!

I usually pair this with a side of simple garlic bread, which will be coming in a subsequent post. Shout out to my mom who taught me this recipe when I was in HS and also makes the best garlic bread known to man.

Enjoy!

Ingredients:

-1 tbsp olive oil

-2 chicken breasts cut into chunks

-1/2 box of preferred pasta (bowties, penne with lines, mezzi rigatoni)

-1 medium yellow onion

-2 cloves garlic, minced

-1/2 bottle marsala wine

-2 tbsp Wondra flour mixed with water

-1/4 cup parmesan cheese + more for top (optional)

-fresh parsley (optional)

Directions:

1. Bring a salted pot of water to a boil & add pasta.

2. Heat olive oil in large nonstick pan, once hot add chicken and sauté on medium-high

3. Chop onion into thin slices then add to chicken when chicken is about halfway cooked through. Also add minced garlic and continue to sauté.

4. Once chicken is cooked through and onions are soft, turn heat to medium and add marsala cooking wine. Bring to a low simmer and simmer for 2-3 minutes.

5. Mix Wondra flour with water to create a thick mixture and add all around pan. Continue to simmer for 5 minutes.

6. Add ¼ cup parmesan cheese & mix.

7. Drain pasta, divide, and then top with marsala sauce/chicken.

8. Serve with additional parmesan cheese and fresh parsley, if desired.