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Mushroom Marsala Chicken Bake

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Mushroom Marsala Chicken Bake
  • Prep Time 10 min
  • Total Time 60 min
  • Servings 4
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Looking for a delicious dinner recipe? Enjoy this hearty meal of pasta and chicken baked with fresh mushrooms.

Ingredients

2
tablespoons butter
1
package (8 oz) sliced baby bella mushrooms
1
box (10.2 oz) The Good Table™ freezer to plate Marsala
1 1/2
cups water
1/3
cup julienne-cut sun-dried tomatoes (from 8.5-oz jar)
2
to 4 frozen uncooked boneless skinless chicken breasts (about 1 lb)
3
tablespoons shredded Parmesan cheese
2
tablespoons chopped fresh parsley

Directions

  • 1 Heat oven to 425°F. In 10-inch skillet, heat butter over medium-high heat. Add mushrooms; cook 5 to 7 minutes, stirring occasionally, until tender and starting to brown.
  • 2 In ungreased 13x9-inch (3-quart) glass baking dish, pour herbed pasta (from The Good Table™ box), water, cooked mushrooms and sun-dried tomatoes; stir to combine. Place frozen chicken on top of pasta. Pour Marsala sauce (from The Good Table™ box), over chicken.
  • 3 Cover dish with foil. Bake 40 to 50 minutes or until pasta is tender and chicken is no longer pink in center (165°F). Sprinkle with cheese and parsley.
Tips  

In place of baby bella mushrooms, any fresh mushrooms can be used.

After baking, remove chicken to cutting board, and cut into thin slices, if desired.

Nutrition Information 
No nutrition information available for this recipe
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