A tasty deviation from the standard coleslaw recipe is this one.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package penne pasta
- 2 tablespoons butter
- 1 shallot, minced
- 1 cup sliced baby portabella mushrooms
- 1 cup bite-sized pieces fresh asparagus
- ¼ cup chopped sun-dried tomatoes
- 1 cup chicken broth
- 1 cup Marsala wine
- 1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
- 3 tablespoons heavy whipping cream
- 1 tablespoon softened butter
- 1 tablespoon all-purpose flour
- ¼ cup grated Parmesan cheese (Optional)
Instructions
- Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
- Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
- Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.
Nutrition Facts
| Calories | 952 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 211 mg |
| Dietary Fiber | 4 g |
| Protein | 65 g |
| Saturated Fat | 16 g |
| Sodium | 380 mg |
| Sugars | 8 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
This was tasty and my husband loved it. I will definitely make it again, but I will add more asparagus.
Left out the sundried tomatoes. Sauteed strips of white meat chicken breast in a separate pan until cooked thru and used that. We don’t like dark meat. Was very good!
I used boneless chicken breasts that I sautéed ahead of time then made the sauce in the same pan. It’s great!
Great recipe!!! A little prep work but fairly easy to make.
This is a dish my husband did he would eat every day. I didn’t use asparagus and doubled the mushrooms…amazing!!
Delicious and easy! Especially loved the sun dried tomatoes. I made it gluten free by using gluten-free pasta and xanthan gum for thickening the sauce. My teenage sons gobbled it up without complaints.
Very good will make again