Spicy Chicken Marsala

Name: Spicy Chicken Marsala
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: ['6', '6 servings']
Cuisine: italian
Ingredients: 1 tablespoon vegetable oil; 6 skinless, boneless chicken breast halves; 0.25 pound bacon, chopped; 2 shallots, minced; 8 green onions, chopped; 2 cloves garlic, minced; 1 (14.5 ounce) can fire-roasted diced tomatoes with juice; 1 cup Marsala wine; 4 cubes chicken bouillon; 2 teaspoons whole fresh rosemary leaves; 0.5 cup half-and-half; 2 cups grated Parmesan cheese; 1 (16 ounce) package spaghetti

4.10 (7)

⏱ 125 mins 🍽 ['6', '6 servings'] 🌶 italian 🏷 Main course

This Italian dinner features chicken breasts cooked in a deeply flavourful Marsala sauce. The sauce gains a smoky note from canned fire-roasted tomatoes, while bacon, shallots, and rosemary build its savoury base. Enriched with half-and-half and a generous amount of Parmesan cheese, it creates a comforting, creamy finish. The dish is served over a bed of perfectly cooked spaghetti, making a complete and satisfying meal for six people.

Ingredients

1 tablespoon vegetable oil
6 skinless, boneless chicken breast halves
0.25 pound bacon, chopped
2 shallots, minced
8 green onions, chopped
2 cloves garlic, minced
1 (14.5 ounce) can fire-roasted diced tomatoes with juice
1 cup Marsala wine
4 cubes chicken bouillon
2 teaspoons whole fresh rosemary leaves
0.5 cup half-and-half
2 cups grated Parmesan cheese
1 (16 ounce) package spaghetti

Method

Place a large cast-iron skillet on the heat until very hot. Add the vegetable oil, swirl to coat, and put in the chicken breast halves. Brown the chicken on each side, cooking for about 8 minutes per side.
Turn the heat up to medium-high and add the chopped bacon, minced shallots, and chopped green onions. Cook while stirring until the bacon starts to crisp, which should take about 10 minutes.
Mix in the minced garlic until its aroma is released, then pour in the fire-roasted tomatoes with their juice, Marsala wine, chicken bouillon cubes, and rosemary leaves. Bring the mixture to a boil, then lower the heat and let it simmer for about 1 hour.
Over medium heat, stir the half-and-half and grated Parmesan cheese into the sauce. Keep cooking until the cheese has fully melted, approximately 10 minutes. Take the skillet off the heat and let the chicken and sauce rest as you prepare the pasta.
Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and return to a boil. Cook the pasta until it is tender but still offers a slight resistance when bitten, about 12 minutes. Drain the spaghetti thoroughly.
Move the drained spaghetti onto a serving platter. Top it with the cooked chicken breasts and spoon the rich sauce over everything before serving.

Nutrition (per serving)

Calories753 kcal

Fat25 g

Sugars6 g

Protein48 g

Sodium1595 mg

Recipe details

CategoryMain course

Cuisineitalian

AuthorCraigEstes