Friday, July 9, 2010

Week 45: Mushroom Marsala Pasta with Chicken and Artichokes

I made this in the comfort of a fabulous friend's kitchen to celebrate her 31st birthday. The evening couldn't have been more perfect.

And, that was more than a month ago, and I haven't made it since because I'm the only mushroom lover in my house. It might just be time to cook dinner for someone else.

Adapted from Smitten Kitchen
Serves 4 to 6

1 lb chicken breast, seasoned with salt and pepper
3 Tbsp olive oil
1 sml onion, finely chopped
1 lb mushrooms, trimmed, cleaned and chopped into small bits
1 tsp kosher salt, plus 1 tablespoon for pasta water
1 C dry Marsala wine
1 lb shaped pasta
1 can medium artichoke hearts, rinsed, drained, and chopped
3/4 C grated Parmesan
1/2 C cream
1/2 C chopped fresh flat-leaf parsley
1 tsp freshly ground black pepper

Heat large, heavy skillet over medium-high heat. Cook chicken about 8 minutes per side or until juices run clear. Set aside, slicing into bite-sized pieces when cool.

Meanwhile, place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan, chicken, and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste.

Transfer to a serving bowl and serve.

And, in case you were wondering what we enjoyed with this. . . steamed baby zucchini (totally adorable!). . .

 . . . and Tiramisu (artfully arranged by Carmella's in Stephanie's martini glasses).

My Notes:
At one point, I was concerned that the sauce to noodles ratio was going to be off. It wasn't. The proportions above yielded a perfect bowl of pasta. I would be able to add this to my permanant rotation, if I could just get Brad to love mushrooms.

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