Pâtes crémeuses au poulet et au marsala

Ingrédients

• 2 tablespoons olive oil
• 1 pound chicken thighs (boneless and skinless, cut into bite size pieces)
• salt and pepper (to taste)
• 1 large onion (chopped)
• 1 pound white mushrooms (quartered or sliced)
• 2 cloves garlic (minced)
• 1 cup marsala wine
• 3 cups chicken broth (low sodium)
• 2 cups heavy cream
• 12 ounces penne pasta (or other small shaped pasta like mafalda)
• 1 cup Parmesan cheese (freshly grated)
• 1 tablespoon parsley (for garnish)

Préparation

1. 1

   Cook the chicken. Pat the chicken thigh pieces dry with a paper towel. Heat the olive oil in a large Dutch oven or braiser over medium-high heat. Add the chicken thighs to the pot and season with salt and pepper to taste. Cook for about 5 minutes until the chicken is no longer pink. Transfer the chicken to a plate and set aside.

2. 2

   Cook the onion and mushrooms. In the same Dutch oven add the mushrooms and onion and cook until the onions are soft and translucent and the mushrooms have browned. Season with salt and pepper. Stir in the garlic and cook for another 30 seconds until aromatic.

3. 3

   Deglaze with Marsala wine. Add the Marsala wine and deglaze the pan, scraping up any browned bits from the bottom. Transfer the chicken back to the pan and cook for 3 minutes or until the wine starts to reduce a little.

4. 4

   Add remaining ingredients. Add the pasta, chicken broth, heavy cream to the pot and bring to a boil. Reduce the heat to a simmer, cover the Dutch oven and cook for about 15-20 minutes, stirring occasionally, until the pasta is cooked al dente.

5. 5

   Finish the dish. Stir in the Parmesan cheese and cook for another minute. Garnish with parsley and serve.