Chicken-Mushroom Marsala Pasta Bake
This recipe is a relatively easy way to get a hearty dinner to the table without dirtying every dish in the cabinet. To serve a crowd, double it and bake in a 9- by 13-inch casserole dish.
- 8 ounces pasta, such as rotini or cellentani
- 1 package boneless skinless Smart Chicken breasts or tenders, cooked and shredded or diced
- 1 tablespoon olive oil
- ¾ pound fresh mushrooms, such as cremini
- 1 medium yellow onion, halved and sliced thin
- Salt and freshly ground black pepper, to taste
- ¼ cup dry Marsala wine
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups chicken stock
- ½ cup grated Parmesan cheese, divided
- 4 ounces mozzarella, cubed
- 2 tablespoons chopped fresh parsley, plus more for garnish
Bring a pot of salted water to a boil. Add pasta and cook until not quite done, about one to two minutes ahead of total cook time. Drain and set aside.
Preheat oven to 400°F. To an oven-safe pot over high heat, add oil. Cook mushrooms until they begin to brown. Reduce heat to medium-high, add onions and season with salt and pepper. Sauté the vegetables until the liquid released from the mushrooms evaporates. Add Marsala and cook, stirring, until the wine has nearly evaporated. Add butter and stir until melted. Add flour, and stir to create a roux. Cook gently for a minute or two, then add the chicken stock gradually, stirring continuously. Simmer the mixture for 2 minutes, stirring frequently, until the sauce thickens. Remove pan from heat. Add cooked pasta and chicken and stir until combined. Stir in half the Parmesan, all of the mozzarella, and two tablespoons of the parsley. Sprinkle the top with remaining Parmesan. Bake for 25 to 30 minutes, until golden brown and bubbly. Sprinkle with additional parsley before serving.