Marsala Chicken with Creamy Tomato Pasta

Here's another recipe courtesy of Publix. While the chicken is browning, boil the noodles and while the chicken simmers in the sauce, complete the pasta. Dinner will be on the table in a flash!

I love portabella mushrooms, and the sauce with the chicken was sublime. I would never have thought to add goat cheese into hot pasta to make a sauce, but we really enjoyed the texture and flavor of the pasta side with the chicken.

Marsala Chicken
1 medium sweet onion 
1 lb. boneless, skinless chicken breasts
1/4 cup flour
1 t. kosher salt, divided
1/2 t. pepper
3 T. olive oil, divided
2 T. unsalted butter, divided
8 oz. fresh pre-sliced baby portabellas
1 T, fresh Italian parsley, finely chopped 
1/2 cup Marsala wine (or chicken stock)
1/2 cup no-salt-added chicken stock (or broth)
2 T. balsamic glaze

Cut onion into slices, then cut rings in half (1/2 cup). Lay chicken flat; slice horizontally through the center of chicken, then cut in half if needed to make 4 cutlets. Place flour, 1/2 teaspoon salt, and pepper in a shallow dish (or zip-top bag). Dip chicken in flour (coating both sides); shake off any excess flour (wash hands).

Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons oil and 1 tablespoon butter in the pan to melt, then add chicken; cook 2–3 minutes on each side or until well browned. Remove chicken from pan.

Reduce heat to medium-low. Place remaining 1 tablespoon each oil and butter in the same pan, then stir in mushrooms, onions, and remaining 1/2 teaspoon salt; cook 6–7 minutes, stirring occasionally, or until mushrooms and onions have softened. Chop parsley.

Stir into the pan: wine, stock, and glaze. Return chicken to pan; simmer 3–4 minutes or until sauce thickens and chicken is 165°F. Sprinkle with parsley. Serve sauce over chicken.

Creamy Tomato Pasta

3 1/2 cups no-salt-added chicken stock (or broth)
2 cups water

12 oz. linguine pasta

1 (14.5-oz) can fire-roasted diced tomatoes, well drained

4 oz. goat (or ricotta) cheese 

1/4 cup grated Parmesan cheese

3 cups baby spinach (or arugula)

Bring stock and water to a boil for pasta. Break pasta in half (for easier preparation) and place in boiling stock mixture; cook 12–15 minutes, stirring occasionally, or until most of the liquid is absorbed. Drain tomatoes.

Stir cheeses into pasta until blended. Add tomatoes and spinach; stir until spinach wilts. Serve.