Fettuccine and Chicken with a Mascarpone Marsala Sauce

Published on February 4, 2014 | In Italian | By The Social Chef |

- Difficulty Level

There is something about Italy that almost anything prepared there is always fantastic. I am not sure if it’s because the ingredients are always fresh or if it’s just the passion the Italians put into every dish. I ask that question often because I put a lot of passion into my dishes but dining in Italy is something special for any food lover and something everyone should experience.

This past summer I had visited Italy to do a cooking video for Isa & Michael Food Lovers and during my visit I had a chicken dish with pasta and portobello mushrooms that was absolutely incredible. You could taste a hint of mustard and the sauce was so creamy but I wasn’t sure what was used to create this creaminess in the sauce. Of coarse when my friend and TV cooking chef Isa Souza tried it she immediately said mascarpone created this wonderful sauce. I asked her once we returned home if she could possibly recreate this dish because I had to have it again. We call it, Fettuccine and Chicken with a Mascarpone Marsala Sauce. If you like a hearty chicken dish then you will love the mascarpone cheese with a hint of mustard served over pasta. The Marsala wine adds a wonderul flavor and the combination with the mascarpone is perfect. It is not difficult dish but when you serve your guests they will think you studied at the French Culinary Institute and spent the entire day in the kitchen.

Video recipe: Fettuccine and Chicken with a Mascarpone Marsala Sauce

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Recipe Rating

(1 Rating)

Ingredients

1 lb boneless chicken breast each cut into 3-equal size pieces, seasoned with salt and pepper
1 lb fettuccine
1 cup dry marsala wine
8 oz mascarpone cheese
1 lb baby portobello mushrooms sliced
1 medium onion coarsely chopped
2 garlic cloves minced
2 tablespoons Dijon mustard
1 handful Italian parsley chopped
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper

Instructions

1. See video recipe in "How to"
2. In a large non-stick pan over medium high heat add olive oil and chicken sauté for 4-minutes per side. It is okay if it doesn't cook all the way through as it will be finished off in the sauce with pasta later. Remove chicken to a plate and cover to keep warm. Place a large pot of salted water on high and bring to a boil and add pasta. Cook until 2-minutes less than package directions for al dente pasta and reserve pasta water. Using the same pan over medium heat add onion, 2-pinches of salt and sauté for 4-minutes. Add garlic and sauté for 2-minutes. Add a tablespoon of butter, mushrooms and sauté for 3-4 minutes. Increase heat to medium high adding Marsala wine and cook until reduced by half. In a small bowl combine mascarpone and mustard and mix well then add to pan. Reduce heat to medium and fold until dissolved into a creamy sauce. Add chicken back to sauce and stir to coat chicken with sauce and cook for 2-minutes and remove chicken. Increase heat to medium high adding almost fully cooked pasta to sauce, fold and add chicken back to sauce with parsley and finish cooking to absorb the sauce for 1 1/2 minutes or until pasta is al dente.

Course : Entrée
Recipe Type : Chicken, Pasta, Sauce, Video Recipe

Instructions

1. See video recipe in "How to"
2. In a large non-stick pan over medium high heat add olive oil and chicken sauté for 4-minutes per side. It is okay if it doesn't cook all the way through as it will be finished off in the sauce with pasta later. Remove chicken to a plate and cover to keep warm. Place a large pot of salted water on high and bring to a boil and add pasta. Cook until 2-minutes less than package directions for al dente pasta and reserve pasta water. Using the same pan over medium heat add onion, 2-pinches of salt and sauté for 4-minutes. Add garlic and sauté for 2-minutes. Add a tablespoon of butter, mushrooms and sauté for 3-4 minutes. Increase heat to medium high adding Marsala wine and cook until reduced by half. In a small bowl combine mascarpone and mustard and mix well then add to pan. Reduce heat to medium and fold until dissolved into a creamy sauce. Add chicken back to sauce and stir to coat chicken with sauce and cook for 2-minutes and remove chicken. Increase heat to medium high adding almost fully cooked pasta to sauce, fold and add chicken back to sauce with parsley and finish cooking to absorb the sauce for 1 1/2 minutes or until pasta is al dente.

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...