CHICKEN MARSALA WITH EGGPLANT AND PASTA CASSEROLE
I love chicken Marsala as well as eggplant and pasta, so I done this twist on the dish. I have a huge herb and spice garden, so I normally use all fresh. I hope you enjoy as much as I.
Provided by Brenda Briscoe
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 6
Number Of Ingredients 16
Steps:
- Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and transfer pasta to the prepared baking dish.
- Place eggplant slices in a large pot of lightly salted water. Let eggplant soak to help remove some of the bitterness, about 30 minutes. Drain and pat eggplant strips with a paper towel to dry; transfer to a baking sheet. Brush eggplant with about 2 tablespoons olive oil; season with 2 teaspoons garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat; saute eggplant until slightly browned, 5 to 10 minutes. Spread cooked eggplant over pasta.
- Pour 2 tablespoons olive oil into the same skillet; saute onion and mushrooms until tender, 5 to 10 minutes. Spread onion mixture over eggplant layer.
- Season chicken thighs with garlic powder, salt, and pepper to taste.
- Pour remaining 2 tablespoons olive oil into the same skillet; cook chicken until browned, about 5 minutes per side. Arrange chicken on the onion layer.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add water, tomato paste, oregano, basil, and rosemary leaves; cook and stir until sauce is smooth and thickened, about 5 minutes. Add chicken to the sauce, cover skillet, decrease heat to low, and simmer while oven preheats, 5 to 10 minutes.
- Arrange chicken atop the onion layer and pour sauce over chicken and vegetables. Cover dish with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted in the thickest part of chicken should read 165 degrees F (74 degrees C). Sprinkle Parmesan-Romano cheese over chicken.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 28.4 g, Cholesterol 73.9 mg, Fat 26.9 g, Fiber 2.1 g, Protein 25.9 g, SaturatedFat 5.9 g, Sodium 208.3 mg, Sugar 5.3 g
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Ardit cubi
[email protected]I'm not a fan of marsala wine, so I used white wine instead. It turned out great!
David Althaus
[email protected]This casserole is a great make-ahead meal. You can assemble it the night before and bake it the next day.
M. Ibrahim
[email protected]I love that this recipe is so versatile. You can add or omit ingredients to suit your taste.
Kenneth dave Ricamata
[email protected]This casserole is a great way to use up leftover chicken and vegetables.
Waji Malik
[email protected]I've made this recipe several times and it always comes out perfect. It's a great recipe for beginners.
Jaha merry
[email protected]This casserole is perfect for a weeknight meal. It's easy to make and can be cooked in one pot.
Md Santu Mia
[email protected]I made this recipe for my picky eaters and they loved it! It's a great way to get them to eat their vegetables.
Dah Bleh
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and satisfying meal.
scott adkins
[email protected]I'm not a big fan of mushrooms, so I omitted them from the recipe. It was still delicious.
Ramiro Gomez
[email protected]This casserole is so versatile. I've made it with different types of pasta and vegetables, and it's always delicious.
Moaz GR
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Nabikolo Resty
[email protected]This recipe is a keeper. It's one of my go-to meals when I'm short on time.
Huskyboy H
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover chicken.
Zaini Khan
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
imranali Buriro
[email protected]This casserole was easy to make and turned out great. I followed the recipe exactly and it came out perfect.
Cynthia Chiamaka
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and added a delicious flavor to the dish.
Dorothy Mworia
[email protected]This chicken marsala with eggplant and pasta casserole was a hit with my family! The flavors were amazing, and the eggplant added a nice touch of texture. I will definitely be making this again.