Creamy Chicken Marsala

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Needed a twist on Chicken Marsala. I love the stuff dearly but just wanted to play with it a bit. So here is what I did.

Boil a whole bag of Rigatoni in salted water drain but save about a cup of the pasta water.

3 boneless skinless chicken breast cut into bite size pieces

1 onion chopped

1 pacage of chopped mini portabella mushrooms

3 cloves of garlic minced

1 cup of marsala cooking wine

3/4 cup of heavy cream

1 cup of parmesan cheese

1 cup of mozzarella cheese

1 stick of butter

salt and pepper

Minced fresh parsley

salt and pepper your chicken and melt 2 tbs of butter in large pan. cook chicken till browned and remove from skillet and set aside.

throw in 1 more tbs of butter and add the onions, mushrooms and garlic. cook about 5 minutes and then add your Marsala wine. cook an additional 3 minutes. add your chicken back to the pan and let soak in some of that goodness. add your cream into the pan and a little pasta water and stir. Add half of your parmesan cheese and stir again.  

Place hot pasta and rest of butter into a large pot and stir it a little then pour in the contents of your pan that contained the chicken and sauce. add the rest of your cheeses and stir well. if pasta looks to dry add a little more pasta water. sprinkle with pepper (taste it before you add more salt) and sprinkle a little parsley over the top! enjoy!!!