Chicken Marsala
Want to make Chicken Marsala but don't want to buy a bunch of ingredients that you'll never use again (we see you, bottle of marsala wine)? This little pouch of savory marsala cooking sauce is here for you! All you need is chicken and mushrooms (and pasta to serve it over, if you like). The sauce does the rest, and you'll have this Italian classic chicken in a rich, flavorful sauce on the table in 25 minutes (or less, if you use the multi-cooker one-pot version where the pasta cooks right in the sauce).
Ingredient
- 8 ounces uncooked rotini (spiral) pasta (about 2 cups)
- 2 tablespoons vegetable oil (amount divided in recipe steps below)
- 1 1/4 pounds boneless, skinless chicken breast
- 2 1/2 cups sliced mushrooms (about 7 ounces)
- 1 pouch (11 ounces) Campbell's® Savory Marsala Cooking Sauce
Direction
- Cook and drain the rotini according to the package directions. While the rotini is cooking, heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally. Remove the chicken from the skillet.
- Heat the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until lightly browned.
- Return the chicken to the skillet. Add the sauce and heat to a boil. Reduce the heat to medium-low. Cook for 2 minutes or until the chicken is done. Serve the chicken mixture with the rotini.
