Florentine Chicken Marsala In Rigatoni
April 13, 2023
- Serving Size: 1 (721.2 g)
- Calories 482.6
- Total Fat - 25.8 g
- Saturated Fat - 12.7 g
- Cholesterol - 152.6 mg
- Sodium - 2154.8 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 3.5 g
- Sugars - 4.2 g
- Protein - 47.1 g
- Calcium - 379 mg
- Iron - 2.5 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Boil the pasta in a large pot in heavily salted boiling water.
Saving 1/2 cup pasta water.
Cook the pasta according to package directions until al dente.
Cut the chicken into bite-size pieces and coat them in seasoned flour.
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.
When hot, add chicken and garlic.
Cook for 5 minutes, stirring occasionally until the chicken is slightly browned.
Take the chicken out of the pan and set it aside.
Add the remaining butter to the skillet and fry the mushrooms for 4 minutes or until they have released water and it’s cooked off.
Take the mushrooms out of the pan.
Add the chicken broth, marsala, and Dijon mustard to the pan.
Stir until the mustard has dissolved and let it bubble for 2 minutes.
Then add cream, chicken, and mushrooms to the pan, and reduce the heat to medium.
Cook for a few minutes until the sauce has thickened and the chicken has cooked through.
Season to taste with salt & pepper.
Drain the pasta and turn it in with the sauce and 1/2 cup pasta water.
Add spinach and cook until tight.
Season to taste.
Serve with parmesan cheese and chopped basil leaves on top.
No special items needed.