This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Yield: 3-4
00:45
Prep
00:30
Cook
01:15
Total Time
Ingredients & Directions
Directions
Portobello Mushroom and Chicken Marsala with Penne Pasta
2 lbs
Springer Mountain Farms Boneless Skinless Breasts, cut into 1" cubes
1/2 cup
Flour
3 tablespoons
Olive oil
1 cup
Onion, dicedÂ
2 tablespoons
Garlic, sliced
1 cup
Portobello mushroom, sliced
2 cups
Tuscan kale, chopped
1/2 cup
Marsala wine
1/2 teaspoon
Red pepper flakes
1/2 cup
Heavy cream
1 tablespoon
Marjoram
1 lb
penne pasta (cooked to package directions)
2 tablespoons
Basil, chiffonade
- In a mixing bowl, coat the chicken cubes with flour.
- In a 12" skillet placed over medium heat, add olive oil and sear chicken for 3-5 minutes or until browned.
- Add onion, garlic, Portobello, and kale, and cook for 1-2 minutes.
- Deglaze pan with marsala wine and reduce by half. (Caution: If cooking on a gas stove, remove from heat while adding alcohol as it may ignite.)
- Reduce heat to medium low, add pepper flakes and cream, and simmer until thickened; 2-3 minutes.
- Mix in marjoram.
- Server over cooked penne pasta and garnish with basil chiffonade.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Portobello Mushroom and Chicken Marsala with Penne Pasta
Yield: 3-4
00:45
Prep
00:30
Cook
01:15 Total Time
Ingredients
Directions
Portobello Mushroom and Chicken Marsala with Penne Pasta
2 lbs
Springer Mountain Farms Boneless Skinless Breasts, cut into 1" cubes
1/2 cup
Flour
3 tablespoons
Olive oil
1 cup
Onion, dicedÂ
2 tablespoons
Garlic, sliced
1 cup
Portobello mushroom, sliced
2 cups
Tuscan kale, chopped
1/2 cup
Marsala wine
1/2 teaspoon
Red pepper flakes
1/2 cup
Heavy cream
1 tablespoon
Marjoram
1 lb
penne pasta (cooked to package directions)
2 tablespoons
Basil, chiffonade
- In a mixing bowl, coat the chicken cubes with flour.
- In a 12" skillet placed over medium heat, add olive oil and sear chicken for 3-5 minutes or until browned.
- Add onion, garlic, Portobello, and kale, and cook for 1-2 minutes.
- Deglaze pan with marsala wine and reduce by half. (Caution: If cooking on a gas stove, remove from heat while adding alcohol as it may ignite.)
- Reduce heat to medium low, add pepper flakes and cream, and simmer until thickened; 2-3 minutes.
- Mix in marjoram.
- Server over cooked penne pasta and garnish with basil chiffonade.