Creamy Chicken Marsala Pasta
Serves: 2
Prep time: 15 minutes | Cook time: 15 minutes
Ingredients
450 g chicken breast, diced
225 g mushrooms, sliced
8–10 g garlic, minced
340 g pasta
120 ml chicken broth
120 ml Marsala wine
240 ml double cream
50 g grated Parmesan
1 g dried thyme
30 ml olive oil
5 g fresh parsley (optional)
4 g salt
1 g black pepper
Method
Cook pasta until al dente, reserving 120 ml pasta water.
Cook chicken in 15 ml oil until golden, then set aside.
Sauté mushrooms in remaining oil, then add garlic.
Pour in Marsala and broth, simmer 2–3 mins.
Stir in cream and thyme, simmer until slightly thickened.
Return chicken and pasta, toss to coat (add pasta water if needed).
Stir in Parmesan, garnish with parsley and serve.
Pairs perfectly with trapiche malbec Pure
available from Coop
In the glass: Yellow colour with subtle greenish tones. Aromas of tropical fruits. In the mouth, elegant flavours of crème brulé, lemon pie, toasted pears and lemon blossom. Round, with a perfectly balanced acidity. This is a Chardonnay to savour.
Why this works with this dish: The creamy texture of the Chardonnay works perfectly with burrata and crispy chicken, while its fresh finish balances the sweet roasted tomatoes beautifully.