Friday, October 26, 2012

Crockpot Chicken Marsala Spinach Pasta Recipe

Here is one we all love in our family, the flavors in the Chicken and
sauce are a perfect marriage with the addition of spinach and pasta.

6 boneless Chicken breasts
1 can beef broth
1 teaspoon Worcestershire sauce
1/2 cup Marsala wine
1 teaspoon garlic powder
1/4 teaspoon each, salt, pepper, parsley, basil
1 pound of sauteed garlic spinach
1 pound pasta boiled by package directions of choice
1 large 16 oz can sliced mushrooms
2 tablespoons butter
Parmesan and Romano grating cheese blend

In a 5 to 7 quart crockpot add the chicken, beef broth, mushrooms, wine, garlic powder, herbs and Worcestershire sauce. Cook until chicken is tender 6 to 8 hours on low.
When chicken is done saute 3 cloves minced garlic in 3 tablespoons of olive oil  saute for1 minute then add fresh spinach, cook until wilted.
In the meantime boil and drain pasta. Toss with 1/2 cup grating cheese and butter.
To serve. Mix the pasta with spinach. Add the pasta to your plate top with chicken, mushrooms and some of the sauce made in the crockpot.

Note:  Add flour to thicken the sauce if you would like a thicker wine sauce just before chicken is completed cooking around 3 tablespoons.

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