I use a deli-roasted chicken from our local grocery store to speed up prep time on this dish. You can change the vegetables to suit your tastes. Serve with a loaf of crusty french bread and a glass of wine.
Ingredients
- penne pasta: 1 pack (8 ounce pack)
- butter: 2 Tbsp
- shallot: 1 piece (minced)
- baby portabella mushrooms: 1 cup (sliced)
- bite-sized pieces fresh asparagus: 1 cup
- sun-dried tomatoes: 0.25 cup (chopped)
- chicken broth: 1 cup
- Marsala wine: 1 cup
- rotisserie chicken, bones removed and meat: 1 piece (3 pound, cut into bite-size pieces)
- heavy whipping cream: 3 Tbsp
- butter: 1 Tbsp (softened)
- all-purpose flour: 1 Tbsp
- Parmesan cheese: 0.25 cup (grated, optional)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
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Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
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Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
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Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.
