Thursday, January 17, 2013
Crockpot Mushroom Marsala Chicken Over Linguine Recipe
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
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