Chicken Marsala Pasta

A new year, a new recipe. Today is the first day of 2019, and if nothing else it should have a new something to mark it. Also it is easier than making meatballs. I had meatball pasta marked down for this evening, but I simply could not be bothered making and cooking meatballs at the moment. I’ll get around to it sometime.



300g diced lean chicken.

2 cloves garlic, finely chopped.

¼ cup olive oil.

1 red capsicum, cored and diced.

100mm celery finely chopped.

½ cup fresh parsley, chopped.

Salt and freshly ground black pepper to taste.

½ cup Marsala.

2 tblsp tomato paste.

½ cup whole cream.



Place the meat, garlic and oil together in a container, cover and leave to marinate for at least 3-4 hours. Prepare the vegetables and set aside.



In a pan over a hot flame, stir fry the meat and the garlic until the meat is sealed. Reduce the heat and stir fry gentle for 15 minutes until the meat is cooked through. Cover between stirrings. Add the capsicum and celery, and the salt and pepper, and stir fry for 2 more minutes.

Beat the tomato paste into the Marsala and add to the pan. Cook, stirring, until the liquor is reduced by about three quarters then add the parsley, reserving a little for garnish, and the cream. Stir through, bring to the boil and serve immediately over pasta, garnished with the remaining parsley.


Serves: 2.

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