Chicken and Mushroom Marsala

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Chicken and Mushroom Marsala
Chicken and Mushroom Marsala
1 (10- oz.) container Buitoni Light Alfredo Sauce
1½ cups thinly sliced crimini mushrooms
3 tbsp. Marsala wine
1 cup rotisserie chicken chunks
4 oz. orchiette pasta, cooked according to package directions
1/4 cup shredded Parmesan cheese
Snipped fresh basil

Prep: 10 minutes, Cook: 20 minutes, Serves: 4

1. Bring Alfredo sauce, mushrooms and Marsala to a boil in a medium saucepan; reduce heat and simmer, covered, for 10 minutes. Lightly stir in chicken and cooked pasta; transfer to a 1-quart shallow baking dish.

2. Sprinkle with cheese and broil for a few minutes or until lightly browned and slightly crispy on top. Sprinkle liberally with snipped basil. 

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