I love pasta. It is my favorite type of carb and I will never stop eating it. Sorry I’m not sorry CrossFit. Anyways, after toying around with a few recipes, I decided I wanted to make a new pasta dish that didn’t incorporate tomato sauce for a change. I came across this recipe on the interwebs that seemed to fit the bill so Selma and I decided to try it out.
- 3 tablespoons olive oil or 2 tablespoons of butter.
- 1 onion, finely chopped
- 3 cloves of garlic
- 1 pound mushrooms, trimmed, cleaned and chopped
- 1 cup dry Marsala wine
- 1/2 pound frozen artichoke hearts, thawed
- 3/4 cup grated Parmesan
- 1/2 cup cream
- 1/2 tablespoon rosemary
- 1 pound of your favorite pasta
- 1 pound of chicken breasts
- Freshly ground black pepper
First, chop up all of your veggies (onions, shrooms, rosemary and garlic) and sauté them in olive oil or butter over medium heat.
Once everything has cooked down and most of the moisture from the shrooms have evaporated, add in the marsala and let reduce over low heat for ~10 min. Next, get the pasta going.
While your veggies are reducing and your pasta is cooking, start on the chicken. Everyone loves a good breast.
Simply season with salt and fresh ground pepper and grill it like you would any piece of chicken.
Once your veggies and marsala have reduced down (there should be very little marsala left), add them to the pot of drained pasta with the cream, artichokes, and parmesan. Toss everything together and cook until everything is hot. For a creamier sauce, add more cream (obviously). Just don’t forget to salt accordingly.
You can either serve the chicken over the pasta or cut it up into chunks and add it to the pasta. We opted for the latter.
This turned out surprisingly well for our first try. The recipe is simple to follow and you can’t really mess it up because it all goes into the same pot at the end. You can also sub the Parmesan for a smokier cheese like Gouda to switch things up. Would we make this again? Absolutely. The combination of artichokes, mushroom, and Marsala really work well together with the creaminess of the sauce. So if you love carbs as much as us, you should definitely try this recipe out for yourself!
And with that, thanks for reading!