Ingredients50 m servings 955 cals
- Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
- Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
- Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.
Per Serving: 955 calories; 41.9 g fat; 60.4 g carbohydrates; 65.3 g protein; 212 mg cholesterol; 620 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is a dish my husband did he would eat every day. I didn't use asparagus and doubled the mushrooms...amazing!!
Delicious and easy! Especially loved the sun dried tomatoes. I made it gluten free by using gluten-free pasta and xanthan gum for thickening the sauce. My teenage sons gobbled it up without com...