Back in 2008, I won first place in a state fair cooking contest with this chicken marsala pasta. I absolutely love mushrooms, and this dish is full of them! You can substitute Italian dressing mix for the ranch with equally delicious results. —Regina Farris, Mesquite, Texas,
Ingredients
- 2 cups uncooked bow tie pasta
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1-3/4 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 6 tablespoons butter, cubed
- 1/2 pound sliced baby portobello mushrooms
- 3 shallots, finely chopped
- 1/2 cup Marsala wine or chicken broth
- 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
- 1 package (3 ounces) cream cheese, cubed
- 1/2 cup heavy whipping cream
- 1 envelope ranch salad dressing mix
- 1/3 cup grated Parmesan cheese
- Minced fresh parsley, optional
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 cup: 468 calories, 28g fat (13g saturated fat), 108mg cholesterol, 870mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 27g protein.
