Another one-pot pasta recipe that’s of restaurant quality and standard. The Marsala cooking wine used heightens the taste of this already tasty pasta (used Dried Porcini for that woody deep mushroomy taste). Not to worry about the alcohol, it actually cooks off in a few minutes. 

Great for beginners in cooking to try! In fact.. All my pasta dishes are great for beginners. 

Psssss… Of course you can use fresh mushrooms too! I would highly recommend creminis/baby portabellos. Please don’t buy the white ones, they are tasteless! In fact, my recipe will put fresh mushrooms as many don’t have access to these forest mushrooms which I got via the Farmers’ Market.

Serves 2 | 6 mins (IP) to 15 mins (Stovetop)

Ingredients 

  • 16oz or 2 cups of your favorite Pasta
  • 2 tbsp Extra Virgin Olive Oil
  • 1 small Onion (or half a large Onion); diced
  • 4 tbsp Garlic (about 7-8 cloves); minced
  • 2 Chicken Breasts; cubed
  • 8oz or 1 cup Fresh Mushrooms; sliced
  • 4 cups Homemade/Store Bought Chicken Broth (or Mushroom Water + 1 tbsp Chicken Bouillon if using dried Mushrooms)
  • 3/4 cup Marsala Cooking Wine
  • 3 tbsp Unsalted Butter
  • 1/2 cup Heavy Cream or Half and Half
  • Salt & Black Pepper; to taste 
  • 1 1/2 cup Parmesan Cheese; shaved (reserve 1/2 cup for garnish)
  • Parsley; for garnish 
  • Chilli Pepper Flakes; for garnish

Directions (Stovetop)

  1. In a saucepan and over medium-low fire, sauté garlic, onion and chicken in 2 tbsp of olive oil for about 5 mins. 
  2. Add mushrooms and sauté for another minute. 
  3. Add broth/mushroom water and pasta (submerged in liquid).
  4. Cover and simmer for cooking time of pasta minus 4 mins.
  5. Add marsala cooking wine, butter, cream (or half and half) and 1 cup of shaved parmesan. 
  6. Let it simmer uncovered for 3 mins or till pasta is al dente
  7. Salt and black pepper to taste.
  8. Garnish and serve hot. 

Directions (Instant Pot)

  1. Using Sauté normal mode (wait for ‘HOT’), sauté garlic and onion in 2 tbsp of olive oil for about 2-3 mins. 
  2. Add soaked mushrooms and sauté for another minute. 
  3. Add marsala cooking wine and let the alcohol cook off.
  4. Add broth/mushroom water, chicken and pasta (submerged in liquid). 
  5. Set the IP to ‘Manual’, 3 mins (4 mins if using Whole Wheat or if you prefer it softer), high pressure. Ensure it is in sealing mode and rubber ring is in place. Do an immediate quick release after 5 mins.
  6. Stir in butter, cream (or half and half) and 1 cup of shaved parmesan. 
  7. Cover for 5 mins on ‘Keep Warm’ mode.
  8. Salt and black pepper to taste.
  9. Garnish and serve hot. 

♥️

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