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Linguine with Marsala Cream Sauce

November 12, 2013 By Lokness 12 Comments

Linguine with Marsala Cream Sauce 2

Pasta wasn’t Bryan’s kind of food. He didn’t like pasta and he never really wanted to eat them. I figured out that it may have something to do with the tomatoes and mild flavors. Since Bryan doesn’t like tomatoes, tomatoes sauce based pasta won’t make Bryan happy for sure. And some of pasta sauces are on the light and mild side, that wouldn’t satisfied Bryan either. But there is the cream based sauce, which is hearty and rich. This Marsala cream sauce was extraordinary. The Marsala wine gave the sauce a sweet note. The mushrooms made it earthy. The cream made it rich. With your favorite pasta, this dish is irresistible. Even Bryan loves this, I urge you to try this tonight.

After you make this, you can use the Marsala wine for Tiramisu! And yes, I would use the leftover bottle just for Tiramisu. 😀

Linguine with Marsala Cream Sauce

Linguine with Mushroom Marsala Cream Sauce (Adapted from Annie’s Eats)

2 – 3 servings

Ingredients:

–   8 ounces linguine or any pasta

–   1 skinless chicken breast (about ½ pound, cut into ½-inch dices)

–   ½ medium yellow onion (cut into small dices)

–   5 ounces baby bella mushrooms

–   3 gloves garlic (minced)

–   2 tablespoons dry white wine

–   ¼ cup sweet Marsala wine

–   ¾ cup low-sodium chicken broth

–   ¾ cup half and half (half heavy cream and half milk)

–   1 tablespoon fresh basil (minced)

–   2 teaspoons fresh parsley (minced)

–   ¼ cup grated Parmesan cheese, plus more for serving

–   olive oil

–   salt

–   ground black pepper

Directions:

  1. For the mushrooms, wipe clean with paper towel. Slice the mushrooms and set aside.
  2. Bring a large pot of water (salted) to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Drain and rinse the pasta under cold water. Set aside.
  3. In a large pan over medium-high heat, heat 1 tablespoon olive oil. Add the chicken pieces and season with salt and pepper. Cook until golden brown and cooked through, about 3 – 5 minutes, stirring occasionally. Transfer the chicken pieces to a bowl and set aside.
  4. In the same pan over medium-high heat, heat 1 tablespoon olive oil. Add onion and sauté for 2 minutes. Add the mushrooms and cook until brown and most of the liquid has evaporated, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Remove the pan from heat and add the wines, scraping with a wooden spoon to deglaze the browned bits from the bottom of the pan. Add the chicken broth. Return the pan to the heat. When the liquid is boiling, reduce to medium heat. Continue to simmer until liquid is reduced to about 1/3 cup. Stir in the half and half and cook for 2 more minutes. Add the basil, parsley, and Parmesan. Season with salt and pepper. Add the pasta and toss with the sauce for 2 minutes. Transfer the pasta to serving plates. Serve immediately with additional Parmesan.

Tips:

  1. Sweet Marsala wine is the same wine that I used for Tiramisu.
  2. The pasta sauce may look a bit runny when plating, but it would thicken up a bit.

Linguine with Marsala Cream Sauce 3

Source: Read

Filed Under: Cook, Pasta/Noodle, Poultry Tagged With: chicken, linguine, marsala wine, mushroom, pasta

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Reader Interactions

Comments

  1. Kelly says

    November 13, 2013 at 3:44 am

    We love trying out new pasta dishes and this one looks incredible! Love the sound of Marsala wine with cream in here and so glad Bryan enjoyed this dish 🙂

    Reply
    • Lokness says

      November 19, 2013 at 12:41 pm

      Haha… Yea, I am glad that Bryan liked it too. Hope you and your family will like this.

      Reply
  2. Aimee / Wallflower Girl says

    November 15, 2013 at 2:46 am

    That looks so tempting… so creamy and flavourful!

    Reply
    • Lokness says

      November 19, 2013 at 12:42 pm

      Thank you! It was really amazing! One of the best cream sauces ever!

      Reply
  3. Amy Tong says

    November 18, 2013 at 5:25 pm

    Yum. This Linguine with Marsala Cream Sauce looks and sounds decadent, rich and flavorful. I can’t wait to try it. I’m always looking for new pasta sauces to try out and this one is definitely on my to-make list. 😉

    Reply
    • Lokness says

      November 19, 2013 at 12:45 pm

      Thanks Amy. It was very rich and flavorful. Enjoy!

      Reply
  4. Yi @ Yi Reservation says

    November 29, 2013 at 10:41 pm

    I just stumbled upon your blog while i was visiting another food blog. I happened to have some leftover marsala wine from making chicken marsala the other day. The linguine dish sounds a perfect way to finish up the bottle. Thanks for sharing the recipe!

    Reply
    • Lokness says

      December 2, 2013 at 11:30 am

      This is definitely a great way to use up some marsala wine. I hope you will enjoy this creamy pasta dish! Thanks for stopping by, Yi!

      Reply
  5. Lance says

    November 2, 2017 at 5:06 pm

    Wow! I just made this tonight and it was amazing! I doubled the recipe so we would have leftovers. I am on a low sodium diet and used No salt Added Chicken Broth. The whole family loved this. Thank you. This will be a staple from now on. Recipe bookmarked

    Reply
    • Lokness says

      November 3, 2017 at 9:32 am

      Oh Lance, you made my day! I’m very happy to hear you and your family really enjoyed this dish. This is one of my favorites too! Thank you so much for coming back and letting me know. Have a wonderful weekend! ☺️

      Reply
  6. Wolf says

    February 19, 2018 at 2:07 pm

    Just one comment….why would you ever rinse pasta under water? You wash away all the flavor and starch of the pasta. YOu only rinse cooked pasta if your using it for a cold salad. Liked the cream sauce though, but would double the amount fore sauce for the pasta.

    Reply
    • Lokness says

      February 19, 2018 at 2:14 pm

      Thank you for your comment. I agree with you. This recipe was created a few years ago. If I am cooking this today, I wouldn’t rinse the pasta. But happy to hear you enjoyed the sauce.

      Reply

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Welcome! I'm Lokness. Currently live in Los Angles. Grew up in Hong Kong. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
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