Florentine Chicken Marsala In Rigatoni
Recipe: #40485
April 13, 2023
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Original is 4 servings
Ingredients
Nutritional
- 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
Step 1
Boil the pasta in a large pot in heavily salted boiling water.
Step 2
Saving 1/2 cup pasta water.
Step 3
Cook the pasta according to package directions until al dente.
Step 4
Cut the chicken into bite-size pieces and coat them in seasoned flour.
Step 5
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.
Step 6
When hot, add chicken and garlic.
Step 7
Cook for 5 minutes, stirring occasionally until the chicken is slightly browned.
Step 8
Take the chicken out of the pan and set it aside.
Step 9
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.
Step 10
Take the mushrooms out of the pan.
Step 11
Add the chicken broth, marsala, and Dijon mustard to the pan.
Step 12
Stir until the mustard has dissolved and let it bubble for 2 minutes.
Step 13
Then add cream, chicken, and mushrooms to the pan, and reduce the heat to medium.
Step 14
Cook for a few minutes until the sauce has thickened and the chicken has cooked through.
Step 15
Season to taste with salt & pepper.
Step 16
Drain the pasta and turn it in with the sauce and 1/2 cup pasta water.
Step 17
Add spinach and cook until tight.
Step 18
Season to taste.
Step 19
Serve with parmesan cheese and chopped basil leaves on top.
Tips
No special items needed.
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