Whole Wheat Linguini Grilled Chicken and Marsala Cream Sauce

Serving Size: 4
Prep Time:
Total Time:

This recreation of a dish at 518 West in Raleigh, NC is not only delicious but quick to make. It’s a perfect weeknight meal and delicious enough for company.


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


  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.