Whole Wheat Linguini Grilled Chicken and Marsala Cream Sauce

Before you go, we thought you'd like these...
Before you go close icon
By Cooking with Elise

Serving Size: 4 | Prep Time: 10 mins | Total Time: 25 mins

Ingredients:
  • 1 lb whole-wheat linguine
  • 3 chicken breasts salt pepper
  • 8 oz button mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 Tbsp butter
  • 2 Tbsp extra virgin olive oil
  • 5 Tbsp unbleached all-purpose flour
  • 1 cup good Marsala wine
  • 1 cup low sodium chicken broth
  • 1 tsp beef base¼ cup heavy cream
  • 4 Tbsp freshly minced parsley leaves
  • 1 Roma tomato, seeded and diced

Directions:
  1. Brush your chicken with a little olive oil. Season with salt and pepper. Grill until cooked through.Set aside to rest.
  2. Fill a large pan with water. Add a teaspoon of olive oil and a a 1/2 teaspoon kosher salt. Bring to a boil. Add pasta and cook until al-dente. The suggested time should be on the package.
  3. In the meantime, heat olive oil and butter in a large skillet over medium-high heat until very hot but not smoking.
  4. Add your mushrooms and garlic; stir until the edges of the mushrooms turn a nice brown color. That's flavor, folks.
  5. Add your flour and stir for two minutes.
  6. Add the wine, chicken stock and beef base.
  7. When the mixture has reduced by half, add the cream.
  8. Cut the chicken into 1-inch pieces. Add to the sauce. Lower the heat to medium-low and continue to cook for an additional about 5 to 6 minutes.
  9. Add fresh diced tomatoes and freshly chopped parsley for flavor and freshness.

For the full post, visit Cooking With Elise.

Read Full Story

Sign up for Breaking News by AOL to get the latest breaking news alerts and updates delivered straight to your inbox.

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.

From Our Partners