|Chicken (Master Chefs)|
|by Bruno Loubet|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try marsala pasta for more results.
Results 1 - 8 of 8 for chicken marsala pasta
Dredge chicken in salted flour. ... minutes). Add lemon slices, basil, artichoke hearts, marsala and broth; simmer 5 minutes. Serve over linguine or rice.
Heat the oil ... to shrimp (or chicken) and chicken ... minutes. Add the marsala and bring to boil. Add pasta bows and simmer ... cream and heat thoroughly.
In a large ... oil then add chicken breasts. Cook until ... inside. Meanwhile, cook Pasta Roni according to ... some juices from diced tomatoes. -Bruffett
Start homemade pasta by breaking an ... large kettle of chicken broth. Boil slowly ... Sprinkle fresh grated Parmesan cheese on last layer and serve, hot.
Follow directions on ... 3 minutes. Add chicken broth. Dice dried ... Saute 3 minutes. Add to cooked pasta and blend well. Sprinkle with fresh grated cheese.
Dip chicken in flour and ... and 3/4 cup Marsala cooking wine; bring ... mushrooms and liquid over chicken; back for 30-40 minutes. Serve over shell pasta.
Season chicken with salt and ... 1 minute. Add Marsala and lemon juice. ... thickens, about 5 minutes. Pour over chicken. Serve with rice or pasta. Serves 6.
In large saucepan, ... and mix well and cook for 5 to 7 minutes. Add cooked hot pasta. Toss well to blend. Serve and top with Parmesan cheese if desired.
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