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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ardit cubi
ardit@hotmail.co.ukI'm not a fan of marsala wine, so I used white wine instead. It turned out great!
David Althaus
a-david@hotmail.co.ukThis casserole is a great make-ahead meal. You can assemble it the night before and bake it the next day.
M. Ibrahim
ibrahim.m@gmail.comI love that this recipe is so versatile. You can add or omit ingredients to suit your taste.
Kenneth dave Ricamata
k-ricamata5@gmail.comThis casserole is a great way to use up leftover chicken and vegetables.
Waji Malik
malik67@yahoo.comI've made this recipe several times and it always comes out perfect. It's a great recipe for beginners.
Jaha merry
mj@yahoo.comThis casserole is perfect for a weeknight meal. It's easy to make and can be cooked in one pot.
Md Santu Mia
m.mia@hotmail.co.ukI 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
b58@hotmail.comThis recipe is a bit time-consuming, but it's worth it. The end result is a delicious and satisfying meal.
scott adkins
s.a@gmail.comI'm not a big fan of mushrooms, so I omitted them from the recipe. It was still delicious.
Ramiro Gomez
ramiro-gomez@hotmail.comThis casserole is so versatile. I've made it with different types of pasta and vegetables, and it's always delicious.
Moaz GR
moaz_gr@gmail.comI love that this recipe uses simple ingredients that I always have on hand.
Nabikolo Resty
nabikolo.r@hotmail.comThis recipe is a keeper. It's one of my go-to meals when I'm short on time.
Huskyboy H
h.huskyboy@gmail.comI've made this recipe several times and it's always a hit. It's a great way to use up leftover chicken.
Zaini Khan
zaini-khan@yahoo.comI made this recipe for a potluck and it was a huge success. Everyone loved it!
imranali Buriro
i44@hotmail.frThis casserole was easy to make and turned out great. I followed the recipe exactly and it came out perfect.
Cynthia Chiamaka
c-c@hotmail.frI'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
dorothym30@yahoo.comThis 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.