Marsala Chicken with Pasta
1 lb. penne pasta (or other pasta)
8 oz. (or more) cut up boneless chicken pieces (like for stir-fry – bite size)
2 T. olive oil
4 cloves garlic, minced
1 med. onion, sliced
1 red pepper, cut into strips (or approx ½ c. marinated red pepper)
½ lb. sliced mushrooms
¼ c. marsala cooking wine
1 c. sour cream
½ c. fresh parmesan cheese, shredded
fresh ground black pepper and salt to taste
Cook pasta according to directions, rinse (do not overcook.)
In a large skillet over med-high heat sauté chicken in 1 T. olive oil until no longer pink and slightly brown.
Remove from pan. Add remaining 1 T. oil to pan and sauté onions and peppers for 3 minutes.
Add mushrooms and sauté 4 minutes more. Then add minced garlic and cook 1 minute.
Put chicken back into skillet with veggies, add marsala and cook 1 minute.
Stir in sour cream and pasta. Stir carefully. Top with parmesan cheese. Cover with a lid, and cook on low for 15 minutes.
Serve with salad and bread.