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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1/2 red onion, sliced 2 inches thick and halved
Olive oil
Salt and pepper
10 oz Marsala or Chianti wine and half-and-half
1/2 lemon, squeezed
4 small chicken cutlets
1 lb shrimp, peeled and deveined
4 cloves garlic, smashed with some coarse salt
Fresh broccoli
Small white button mushrooms
1 lb pasta, fuisili, rotini or penne rigata, cooked al dente, drained (reserve some pasta water for sauce)
While pasta is cooking, caramelize the onions in olive oil, breaking apart as they cook, about 25 minutes and remove from pan. Deglaze the pan with the wine and add the lemon juice and garlic. Season the cutlets and shrimp with salt and pepper and add to the pan, cooking on both sides for a few minutes. Remove and drain on a paper towel. Add vegetables; allow to cook for 5 minutes. Add cream, mix well and continue to cook on low heat.
Cut the cutlets into thin strips and return the chicken and shrimp back into the pan with the sauce. Fold in the drained pasta and continue to cook for a few minutes, stirring often to combine flavors. It the sauce become to dry, add some pasta water if necessary. Serves 4
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PASTA WITH CHICKEN AND IN MARSALA CREAM SAUCE
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1/2 red onion, sliced 2 inches thick and halved
Olive oil
Salt and pepper
10 oz Marsala or Chianti wine and half-and-half
1/2 lemon, squeezed
4 small chicken cutlets
1 lb shrimp, peeled and deveined
4 cloves garlic, smashed with some coarse salt
Fresh broccoli
Small white button mushrooms
1 lb pasta, fuisili, rotini or penne rigata, cooked al dente, drained (reserve some pasta water for sauce)
While pasta is cooking, caramelize the onions in olive oil, breaking apart as they cook, about 25 minutes and remove from pan. Deglaze the pan with the wine and add the lemon juice and garlic. Season the cutlets and shrimp with salt and pepper and add to the pan, cooking on both sides for a few minutes. Remove and drain on a paper towel. Add vegetables; allow to cook for 5 minutes. Add cream, mix well and continue to cook on low heat.
Cut the cutlets into thin strips and return the chicken and shrimp back into the pan with the sauce. Fold in the drained pasta and continue to cook for a few minutes, stirring often to combine flavors. It the sauce become to dry, add some pasta water if necessary. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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