Recipe: Mushrooms and Chicken with Marsala Gravy Over Penne Pasta (using gravy mix)

MUSHROOMS AND CHICKEN WITH MARSALA GRAVY

8 ounces penne pasta, uncooked
1 1/2 pounds boned and skinned chicken breast halves
2 teaspoons olive oil
1 large onion, sliced into 1/4-inch rings
8 ounces mushrooms, sliced
1 (5/8 ounce) packet au jus gravy
2 teaspoons cornstarch
1/2 cup dry Marsala wine

Bring 2 1/2 quarts of unsalted water to boil in a covered 4 1/2 quart or larger Dutch oven or soup pot. When the water reaches a rapid boil, add the penne and cook until firm-tender, 7-9 minutes.

Meanwhile, if chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate, and microwave 2 minutes, uncovered, at high, to begin defrosting.

While the chicken microwaves, heat the oil over medium heat in an extra-deep, nonstick skillet. Add the onions to the skillet. Cut the chicken into bite-size pieces, and add them to the skillet. Raise the heat to medium-high. Add the mushrooms to the skillet. Cook, stirring frequently, until the chicken is no longer pink outside, about 3 minutes.

Meanwhile, pour the au jus mix into a 4 cup measure or bowl. Add the amount of water indicated on the package. Add the cornstarch to the au jus mixture. Whisk well until smooth. Set aside. Measure out the Marsala and set aside.

When the chicken is no longer pink outside and the mushrooms have released their liquid, add the Marsala to the pan. Stir and cook 1 minute. Add the au jus mixture. Stir and bring the liquid back to a boil. Reduce the heat to medium-low (to maintain a slow boil), stirring from time to time, until slightly thick, about 2 minutes.

Drain the pasta and divide among 4 dinner plates or shallow pasta bowls. Top each serving of pasta with the mushrooms and chicken with gravy.

Makes 4 servings
Source: Desperation Dinners, Indianapolis Star, September 7, 2000