Featured Recipe
Creamy Marsala Chicken Pasta
By Kate
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Bite-sized chicken cubes seared in olive oil, seasoned simply with salt and black pepper. Mushrooms, onions, and garlic sweat slowly until fragrant, releasing earthy aroma. Chicken reintroduced with a blend of chicken broth, cream, Marsala wine, and seasonings. Penne pasta cooks submerged in this mix, absorbing rich flavors. Cornstarch slurry thickens sauce to velvety consistency. Fresh parmesan and parsley scattered for bite and color. Substitutions include turkey breast for chicken, dry sherry for Marsala, and oat milk for heavy cream in a pinch.
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Prep:
12 min
Cook:
22 min
Total:
34 min
Serves:
6 servings
pasta
chicken
easy recipes
Italian-American
Introduction
Turkey chunks seared to golden, locking juices. Mushrooms and onions sweat down, fill kitchen with earthy warmth. Throw in garlic—punchy aroma. Layer flavors by adding broth mixed with oat milk and dry sherry. Pasta cooks right in saucy bath—no separate pots or mess. Watch for bubbling, gentle simmer, lid on low flame. Thickness builds with cornstarch slurry; no glue, just velvety bound sauce. Parmesan adds salty richness, parsley crisp bite. Keeps clean-up simple. Swapped chicken to turkey for milder taste and leaner protein; dry sherry stands in well for Marsala at fraction cost. Heavy cream replaced with oat milk for lactose-friendly option without losing body. Uncomplicated yet fills plate with flavor and texture.
Ingredients
About the ingredients
Turkey breast works well thanks to mild flavor absorbing Marsala notes. Chicken can be used if preferred but watch for overcooking; turkey slightly firmer texture holds moisture longer. Dry sherry or even a good quality dry white wine replace Marsala in pinch—adjust sweetness by adding pinch of brown sugar if too dry. Oat milk keeps sauce creamy but lighter than heavy cream; full-fat coconut milk is option for dairy-free but shifts flavor. Olive oil is key—avoid heavy butter in the mushroom sauté stage to prevent burning; use good quality extra virgin for freshness. Cornstarch, not flour—gives glossy finish without floury taste. Fresh parmesan best grated fresh but pre-grated can substitute. Parsley optional but adds balance. If out of fresh, dried parsley sprinkled off heat works, but less bright.
Method
Technique Tips
Cut even pieces for uniform cooking; no guesswork on doneness. Searing chicken or turkey first creates Maillard reaction, sealing juices and flavor. Avoid overcrowding pan to prevent steaming—get true browning. Mushroom and onion step small but vital; releasing moisture slowly ensures taste foundation and no bitter burnt bits. Pasta added raw cooks directly in sauce—new technique to reduce pots and infuse starch thickening naturally. Watch boil intensity; too hot ruins pasta texture. Lid on low simmer traps heat evenly. Cornstarch slurry smooths texture but add slowly and stir constantly—prevent lumps. Let sauce come back to boil after adding slurry; heat activates thickening effect. Parmesan melted in off-heat preserves creaminess while parsley tossed last retains fresh aroma. If sauce thickens too much after resting, loosen with broth or water, reheat gently; never boil aggressively again or risk curdling oat milk substitute.
Chef's Notes
- 💡 Cut turkey evenly. Size matters. Avoid uneven pieces. Aim for uniform cooking. Browning is key for flavor, seal juices.
- 💡 Don't overcrowd pan when searing. Steam instead of brown if too crowded. Batch cook for perfect golden turkey chunks. Better texture.
- 💡 For thick sauce, add cornstarch slowly. Mix with cold oat milk first. Stir constantly to prevent lumps. Heat until it bubbles.
- 💡 Monitor pasta closely while cooking in sauce. Stir once mid-cook. Check for firm edges. Shouldn't be mushy. Lift lid carefully.
- 💡 If sauce gets too thick while resting, loosen with splash of broth. Gently reheat until smooth again. Avoid aggressive heat.
