Do you thinly slice both halves or do you thinly slice only one half and reserve the other half for something else? For me, a lot of her recipes are a little to meat-potatoes-cheesy for my tastes, but they’re fairly reliable and I don’t know why anyone would clutch their pearls over canned tomatoes. :S, I get so bored of traditional pasta recipes, this would be an amazing way to switch it up. That concentrated flavor leftover is great for the whole dish. Bake for 25 to 30 minutes, until edges of pasta are golden brown and irresistible. yay! I love these flavors. Tomorrow I’ll be wishing there were leftovers. In the first category, Alex’s Chicken and Mushroom Marsala from 2008 in the archives became a favorite again in 2013 when I began making it much more quickly with thigh cutlets. The parmesan cheese sunk in and dissolved. :), Casseroles, I wondered when you’d see the light! Wow! If you can swing by a wine or liquor store, what is sold there inexpensively will taste much much better here. The finished product looks so good! Anyway–thanks, as usual, for the delicious recipe. I’m going to leave the husband and live in your kitchen. This is a recipe that I will definitely be pulling out for those occasions when I need to impress someone. Here is the recipe smitten kitchen mushroom marsala mushroom pasta bake. We’ve missed Chicken Marsala since going vegetarian about 5 years ago . Hope you are feeling better…strep is the worst, but you are right, it goes away in a jif when treated. …and sorry for calling you Jen Deb. Thanks, Debbie, for making me look like a kitchen superstar. I made this tonight, and my friend couldn’t stop raving about it. Also lots of fresh minced herbs: chives, parsley, thyme. I had my heart set on pork chops and sweet potatoes for dinner tonight (I’ve been wanting to try those spiced sweet potatoe wedges from a few days ago) but that picture at the top has totally changed my mind. The chicken and mushrooms have even more time to soak up the yummy sauce. I add a few sprigs of thyme to the sauce while it cooked down and finished with a sprinkle of chives instead of parsley. I didn’t buy pre-cut mushrooms yet the prep time still wasn’t long. Made this dish last night for dinner – it was delicious :) Easy prep and clean up as well. I do wonder about browning the mushrooms before adding the onions. (post vegetarian, new to cooking chicken). First of all: THANK YOU for your wondrous blog and cookbook. Assemble and bake dish: If you’re cooking in an ovensafe dish, add cooked pasta and stir until combined. All oretty glue-y. Delicious!! Hannah — I haven’t frozen it, but I’d expect it to freeze and rewarm well. “Marsala Pantone of the year” you crack me up Deb! In future I will add a little more Marsala, and minced fresh rosemary because it’s a favorite with these flavors and I always have it. BUT.. next time I will only use 2 tablespoons of flour. I was actually looking to use up some ground lamb and I saw this recipe on your instagram account. I do a similar dish – only difference really is I add garlic and a bit of thyme. will replace some of the broth with more marsala next time – it got a little lost. torturous, even. I made a salad while the pasta was baking and was VERY happy with my Sunday supper. Can’t wait to make it again. OMG just made this. (b) when you buy pre-sliced mushrooms, do you wash them? I will have to try this one very soon, sounds delicious! Any suggestions? Salad? Thanks. deb—First, thanks for the mushroom shout out. Using boneless skinless chicken breasts since I don’t have access to anything different at the moment. anyway, this looks absolutely delicious to me. We baked it in a 9×13 and it was appropriately crispy, but not dry! Big hit for me and my pasta loving husband and will be added into the rotation for the rest of winter. My eyes are crossing. It doesn’t look like you’re browning it, just using it for thickening, so I’m guessing it would not impact the flavor much. I can say that this was one of the absolute best (and simplest) meals I have ever made. This is going to be one of my go-to recipes for company. (and got an amazing deal too!). Even more amazing if you brine it first. I’d just bake and reheat it. I have made this several times with added chicken. So, without further ado, this the dish that will hereto-forth be known as Alex’s Chicken Marsala, and this is what you need to know about it: It is all about the mushrooms. I haven’t made it in a few years, but it will definitely be on my table this weekend. Thank you. I replaced some of the mushrooms with ground lamb. I had some for leftovers 2 days after I made it, and it was still great. A few commenters here have said they don’t mind a sweet Marsala in savory dishes, so…. The first part of this made me laugh–I have a three-year-old, and casseroles now fit far more prominently into my recipe collection than they did pre-toddler. I think that brown rice or barley might be a healthier substitute for people who try to avoid eating pasta. Fearing wimpyness, I amped things up with the recommended dried shitake and a beef stock, and boy, does it hold its own in a non-vegetarian house! Will definitely be making this again! Looks beautiful coming out of the oven…perfectly crispy on top after about 25 mins in there. My boyfriend is at home with a fever and I’m praying I don’t get it! And, lo, by Sunday afternoon I was not only high-functioning enough to decide out of the blue to Old English all of our furniture (my husband thinks they may have accidentally laced my meds with Domesticity), I was hungry and eager to cook again. you are so lucky your little guy eats mushrooms! I also don’t let the Marsala/broth bubble down to nothing, because I like casseroles on the oozier side. Did you use fresh mozzarella or just standard? I wonder who began cooking with marsala? I didn’t find it in the posts and would like to make this dish. I like a sweet, strong, marsala flavor and so I add a lot more. It’s not terribly expensive but is levels above anything labeled “cooking wine” or the like. Its such a comfort food. higher? Deb and Robin, Simple, but delicious. I can’t believe I’ve never commented on the result – I make this all the time, with 1 lb of mushrooms and a handful of minced fresh thyme, added whenever it’s ready. :). This looks delicious! It was very useful for me. It was sensational. Maybe make a salad, veggies are usually included. We will definitely make this again. This looks sooooooo delicious. I first had marsala chicken in California Pizza Kitchen, Only change was white wine for Marsala because that’s what I had but am going to pick up some for next round. I use stainless steel to cook- I don’t know if it works with non-stick. Just finished my first serving, heading for my second. Totally divine. So good! What is Scrabulous? This was absolutely delicious. It was perfect! -made it gluten free with GF pasta and GF flour (I would recommend pre-cooking the pasta even less in this case, as GF pasta easily gets mushy) Emily — You must be totally in my head as this was my first plan for this dish, but the siren call of refined carbs won out. Would this work just as well with skinless breasts? Keep up the great job, Deb, and thanks for all your hard work keeping us informed, fed, and entertained. My kids were asking about mushrooms and my DH said, “they’re really not all that good for you” (as we’re constantly discussing the merits of any given food) and I was able to put him in his place with all of my newfound button mushroom knowledge. We also thought it was even more delicious as leftovers for lunch the next day. Perfect for a cold day like today. So that dish was just perfect though I used a little less mozzarella. Added more cheese than called for…why not? Glad you are feeling better Deb! Thanks for the recipe! Love the fact that so much flavor is created with so few ingredients. I used to make something similar ages ago when I was in college. I’m slowly learning about wines n such, but the key word is slooooowwwwly. I love this this! Double batch next time, Deb. The liquor store I went to only had sweet Marsala, which ended up tasting fine. I have developed quite a file of my own inventions now however any future Smitten Kitchen ideas will also be welcomed. Made it tonight and it was great!!! Thanks! It was delicious. A reasonable person might not attempt to make Chicken Marsala without Marsala but I had a lot of mushrooms and some chicken thighs so I went for it and so I can say that it’s possible to make a tasty dish with 30 year old dessert wine you’ve unearthed in your mother’s closet if you cut the wine back to 1/4 cup and squeeze in some lemon. One change would be to use two full 8 ounce packages. OMG…made this last night for dinner. I used two boneless skinless breasts and 5 boneless skinless thighs and kept the other ingredients (baby bellas btw) the same. I just made this for dinner, and omg. Make this! Neither of us noticed the lack of wheat. Thank you Deb and also for the introduction to Marsala which I think is what Chai would be if were a wine …LOVE the Marsala. It did take me a lot longer than the advertised time, but that is mostly due to (a) my market not having sliced mushrooms (which I also just discovered and am now in love with) in stock and (b) me being possibly the slowest cook ever. This is as good time as any for me to sing the praises of the humble white button mushroom, which get upstaged a lot these days by fancier heirloom and wild varieties. He also added a little honey to the sauce. Thanks, always happy with any recipe I make from your site. I made this tonight and my family loved it! I bookmarked this the day you posted it and I FINALLY made it. It’s getting to the point that every time I cook something new, my family asks if it’s from Smitten Kitchen!This recipe was fantastic!!! Every time I’ve made this, that never happens! Tripled it and it just fed 5 adults and 3 little kids (healthy eaters!). Prescription medicine is obviously not for everything (common cold, etc.) You might want to check out the comment guidelines before chiming in. Fantastic! I made this ahead of time by browning chicken and then making sauce. The Hubby will be awed and surprised with this one. We buy it at a wine store. It is excellent! My fiance and I made this together last night and I’m reporting back that this is a very forgiving recipe: We didn’t have enough mushrooms (only 8 oz.). Great! It was still very good. Long live the pasta bake has been one of my battle cries these past few years. Thnx for a great recipe. Your Since a cousin recommended it to me, I have been looking at it almost daily! So good! I made a half recipe for the two of us, with the exception of substituting a little minced fresh sage because I didn’t have parsley. Debbie, do you think I can use gluten free pasta to make this dish and still get the same texture as regular pasta? Getting it in boiling water very briefly, enough to get it al dente, stiffens it up so it holds up to sauces when it bakes. Thanks. This recipe is a family favorite, with and without the chicken. Casserole-type dishes, previously: Green Bean Casserole with Crispy Onions, Broccoli, Cheddar and Wild Rice Casserole, Baked Eggs with Spinach and Mushrooms, Spinach and Cheese Strata, Baked Orzo with Eggplant and Mozzarella, Baked Rigatoni with Tiny Meatballs and Baked Pasta with Broccoli Rabe and Sausage. Hi! anna — But he won’t eat CARROT STICKS. Fabulous recipe!!!! It’s not my book, but I’ve reccommended it to lots of people who want to do other things besides cook dinner for the family. We added a veggie plate and my husband’s BBQ chicken for the carnivores. I often bump the mushrooms up to a full pound. How essential would you say it is to holding everything together? I’ve only ever used marsala and mushrooms together in my mushroom risotto. 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Casseroles more lately for all the little brown bits costing the pan and simmer.These are best served over orzo mashed...

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