...so rough, in fact, that we (2 semi-responsible moms) completely lost track of time. And just after promising ice-cream to four children (who, ran obediently out of the water at the word...'ice-cream')....we realized it was 5:00 PM! So four (or six) kiddie cones later, we hurried home for dinner.
The Beans were having stew (all-day cooking in the crock-pot) and we had one more new dish to prepare from another new favorite cooking blogger I found from a friend's facebook post.
It will be repeated soon in our house...
Creamy Chicken Marsala Pasta
adapted from a recipe at What’s Cookin Chicago
2 large boneless, skinless chicken breasts cut into bite sized pieces or strips
1- 10oz package of baby bella mushrooms, sliced
1 small onion, chopped
4 tablespoons olive oil
3 cloves garlic, minced
¾ cup Marsala wine
½ cup chicken broth
¼ cup half & half (or heavy cream)
1 pound pasta
1/2 cup grated Parmesan + more for serving
Salt & pepper to taste
Fresh basil, finely chopped
Season the chicken with salt & pepper. Cook the chicken in a large skillet with about 2 tablespoons of olive oil. Transfer to plate when done.
Boil the water and cook pasta until al dente.
While the water is boiling add another 2 tablespoons of olive oil to the pan then add the garlic, mushrooms and onions. Cook for 10 – 15 minutes. Put the cooked chicken back into the skillet. Add the Marsala, chicken broth and half & half. Bring to a boil then lower to a simmer. Cook until sauce has thickened. About 3 – 5 minutes.
Drain the pasta and reserve ½ cup of the cooking water. Add the pasta to the same skillet and add in ½ cup of Parmesan & the chopped basil. Cook until the pasta has absorbed some of the sauce (about 1 minute). Add in reserved cooking water if needed.
Season with salt, pepper and garnish with a sprinkling more of cheese.