Thursday, January 17, 2013

Crockpot Mushroom Marsala Chicken Over Linguine Recipe

Working all day I want a meal that is quick to throw before I leave in the morning and then when I get home there is not much left to do. Well this is it!  This makes it's own sauce with tender chicken and mushrooms to just leave the pasta to boil. Here's an answer to what taste gourmet and like you have cooked this from scratch, a tender chicken with the richest gravy flavor!

1 jar 12 oz or using a can of  beef gravy of your choice
1/2 cup Marsala Wine
1 jar drained sliced mushrooms
4 large boneless chicken breasts
1lb linguine pasta cooked to the package instructions (I like al dente')
1/2 teaspoon each dried parsley, garlic powder, pepper
dash cayenne pepper

Olive oil
grating cheese

Place the chicken in the crockpot. In a small bowl mix the gravy, seasonings and herbs, add the wine. Pour over the chicken. Cook on low for 8 hours.
Cook the pasta to your preference, drain. Toss with 3 tablespoons olive oil and 1/4 cup grating cheese like parmesan.
Serve the chicken mixture over the pasta, spoon the sauce over the top. Sprinkle with more cheese and dried parsley and serve.

Note: for a much thicker sauce add 3 tablespoons of wondra flour with water to make a paste, add the to crock pot for 10 minutes to thicken sauce.
+claudia lamascolo  Author
Post a Comment