- Servings: 4-6
- Prep Time: 30-45min.
- Cook Time: 50-60min
- Total Time: 90-120 min
|2 Tbsp||Olive Oil|
|2 cups||Cooked Shredded Seasoned Chicken|
|8 oz sliced||Baby Bella Mushrooms|
|1 clove||Garlic Minced|
|1 cup||Marsala Wine|
|3 Tbsp||Cooking Cream Cheese|
|Salt & Pepper|
|1 can||Tomato Paste|
|⅓ cup||Sundried Tomatoes|
|1 pkg||Grape Tomatoes|
|1 Tbsp||Crushed Red Pepper|
|1 tsp||Garlic Pwdr, onion pwdr, paprika|
|1 lb||Whole-grain Penne|
|¼ cup||+ 2tbsp Parmigiano-reggiano Cheese, grated|
|1 Tbsp||Chopped Fresh Flat-leaf Parsley, for garnish|
Preheat the oven to 350°.
Bring a large pot of water to a boil over high heat. Add salt when simmering.
Season chicken fillets
In large skillet, heat 1 tsbp butter and 1 tbsp olive oil over medium-high heat until just melted
Add chicken fillets, cook for 4min on each side (flip when edges turn white)
Set aside to cool
Add penne to boiling water. Cook to al dente; Drain pasta, reserving 1 cup cooking water.
With same pan: Add sliced mushrooms and garlic
cook until softened and some juices release (5-7 min)
Meanwhile mix together: cream, milk, and cream cheese, set aside.
Sprinkle mushrooms flour in stir for 1 minute.
Add Marsala reduce by half about 3 minutes.
Add Tomato Paste, crushed red pepper, sun dried tomatoes, and grape tomatoes. Stir until tomato paste is incorporated well. cool on med. for 2-3min.
Reduce to very low heat
Remove from heat. Slowly add milk, stirring until combined. Bring pan back to burner and simmer on low until sauce thickens and reduces slightly.
Meanwhile, using two forks, shred chicken into bite size pieces.
In a large bowl, toss pasta and chicken with sauce adding some reserved water to thin sauce, if needed. Garnish with parsley.
Add mixed pasta to a greased shallow casserole spread evenly.
Cover snugly with foil and bake until bubbly, about 35 minutes.
Discard the foil, sprinkle the Parmigiano-Reggiano Parmesan on top and bake for 5 minutes more.