Description
Celebrate a National Holiday with this Chicken Marsala Macaroni and Cheese, it’s National Mac and Cheese Day after all! This is the perfect mix of Italian and American flair.
Ingredients
Units
Scale
Chicken Marsala
- 3 Tbsp Olive Oil
- 1 cup Flour
- 4 Thin Sliced Chicken Breasts
- Salt and Pepper
- 4 ounces Pancetta (or 3 slices Bacon), cut into pieces
- 8 ounces Sliced Button Mushrooms
- 2 Cloves Garlic, minced
- 1 Tbsp Tomato Paste
- 1 cup Marsala Wine
- 1 Lemon, juiced
- 1/2 stick Butter, softened
- Parsley, for garnish
Mac and Cheese
- 12 ounces Penne Pasta
- 4 Tbsp Butter
- 4 Tbsp Flour
- 2 cups Milk
- 1/4 tsp Ground Pepper
- 1 1/2 cup shredded Fontina Cheese
- 1 cup shredded Cheddar Cheese
Instructions
- Preheat oven to 200 degrees. Add olive oil to 12 inch skillet, and heat over medium high heat until oil is shimmering.
- Season chicken breasts with salt and pepper. Dredge the chicken breasts in flour.
- Place the chicken breasts in the skillet and lightly fry until they are golden brown on both sides. About 3 minutes on each side.
- Remove the chicken from the skillet and place them on a rimmed baking sheet, in the oven to keep warm.
- Wipe the skillet clean.
- Add the pancetta, or bacon pieces, to the skillet and cook until crispy. When cooked through, place the pancetta, or bacon on the chicken in the oven.
- With the oil of the pancetta still in the skillet, add the mushrooms to the oil and sauté until softened.
- Add in the garlic, and tomato paste. Off the heat, add in the Marsala wine.
- Return the pan to the heat and add in the lemon juice, and butter. Bring the mixture to a simmer and allow it to thicken.
- Once it has thickened, pour the sauce over the chicken on a rimmed baking sheet in the oven to keep warm.
- Next, start a pot of heavily salted water for the pasta for the pasta, and cook the pasta according to directions. While the pasta is cooking, prepare the Fontina cheese sauce.
- In the skillet that was used for the chicken marsala, melt butter over medium heat. Sprinkle in flour and whisk to create a paste.
- Slowly whisk in milk to create a béchamel. Sprinkle in fontina cheese, and cheddar cheese and whisk until melted.
- Mix in pasta, and stir to combine.
- Top skillet macaroni with chicken marsala and garnish with minced parsley leaves. Serve.