One of my husband’s favorite pasta dishes is Chicken Marsala. He loves the sauce, the mushrooms, oh, and did I mention the mushrooms. For some time I have been wanting to make this into a pasta bake, one because it is simple to do, is easy on time and beautiful to serve.
When my husband, Jake came home and took a first bite, then a second bite, a third and so on, until I took the baking dish, covered it in foil and mentioned that dinner would be soon.
He loved it and said that this was now his favorite.
Jake, also named the dish, “rustic” because of the chunks of pancetta, mushrooms and the earthiness of the sauce.
I liked this element too.
What is great about this pasta bake is that you can really use any mushrooms or noodles that you have on hand.
We loved it with the portabella because of the larger pieces of mushrooms.
My favorite noodle is fettuccine but the penne worked well with the overall “rustic” theme.
Enjoy my latest pasta bake creation Rustic Chicken Marsala.
Chicken Marsala pasta bake, with a rustic twist. Made with portabella mushrooms, penne pasta and marsala wine cream sauce.
- ½ lb of pasta, I would use penne or fettuccine, boiled to al dente and drained
- 2 tablespoon olive oil
- 6 tablespoons butter
- 3 tablespoons flour
- 1 cup marsala wine
- 1 cup chicken broth
- ½ cup half-and-half
- ¼ cup grated Parmesan
- 1 chicken breast, cut in half, grilled and sliced
- 4 ounces of pancetta
- 12 ounces portabella mushroom, thinly sliced, you can also use crimini or porcini as a substitute
- 1 garlic clove, chopped
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, roughly chopped
Heat oven to 350. Spray baking dish; square 8x10 or oval dish, with cooking spray. Cook pasta as directed and drain.
Heat olive oil in sauce pan, add pancetta and cook until slightly crispy on both sides. Add mushrooms and garlic, cook until mushrooms are tender. Remove from pan and set aside. Take the pancetta out of the mushrooms and roughly chop then place pack with the mushrooms.
In the same pan melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in Marsala wine and boil for 2-3 minutes to cook out the alcohol. Slowly stir in chicken broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half, grated cheese, chicken, pancetta and mushrooms.
Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with freshly grated cheese. Bake uncovered about 20 minutes or until hot in the center and top is slightly golden. You may also broil the top, with the oven on low for 3-5 minutes.
Remove from oven and sprinkle with fresh parsley and serve.
Kids review: The kids who tried it, liked it. But because of the “seen” mushrooms, yes this is a vegetable I have to hide, they wouldn’t even consider trying it. Knowing this would happen in advance, I had noodles and homemade marinara ready.