Easy Chicken Marsala

When you are wanting the comfort of a traditional Italian dish such as Chicken Marsala without all the muss and fuss this is a wonderful “go to”.

I used Rotisserie Chicken for this dish and simply pulled it off the bone and gave it a rough chop. Traditional Egg noodles and a rich Marsala sauce makes this dish a pleaser! These days you can even purchase the Rotisserie chicken already pulled off the bone and packaged up neatly for you at Costco. How could this get any easier!?

4 cups roughly chopped Rotisserie Chicken/ Or if using Chix breasts, thinly filet them, sprinkle with S&P and brown in a mixture of EVOO and Butter before adding to Onion and Mushroom mixture.

1 small to medium sized onion peeled and sliced thinly

2 cups sliced button mushrooms

3 Tbsp butter

1 cup Marsala Wine

1 up Chicken stock

4 Tbsp Flour

4 cloves garlic pressed through garlic press

4 Tbsp Chopped Parsley

1/4 cup half and half/ (if you want is creamy, otherwise add more chicken stock)

1/2 Cup Parmesan finely grated

1 Pkg Wide Egg Noodles cooked/ Or if using fresh store bought add, cover with lid and let them “relax” and then stir in to combine and absorb flavors.

Bring a large pot of water heavily salted to a rolling boil and cook the Egg Noodles as directed on packaging and drain reserving 1/2 cup of pasta water.

Melt the butter in a large skillet add the garlic and sauté for 1 minute stirring, not letting it burn. Add the onions and sauce for 3-5 minutes on medium heat. Add the mushrooms and sauté for another 5 minutes or until they begin to wilt and slightly brown. Sprinkle in the flour and stir to combine. Add the Chicken and 1/4 cup of the parmesan cheese and stir. Add the wine and chicken stock and bring to a soft boil then reduce your heat and add the half and half stirring to combine but don’t let it boil. Combine the noodles with the chicken mixture tossing to coat and adding a bit of pasta water if needed. Top with the remaining Parmesan and chopped Parsley.