Quick, easy, and tasty dinners, that is something we are all looking for, right? Between work, kids, practices, events and everything in between, weeknights are busy. Sitting down to dinner as a family can be tough, let alone actually cooking something nutritious that everyone will love. It is always nice to have a few shortcuts up your sleeve. I am all about quick and easy dinners, but this one can’t get any easier!
Chicken Marsala is one of my all time favorite Italian dishes. When we lived in Minnesota there was a little Italian place right around the corner from where I worked. We would take any excuse to go there for lunch. My friend Beth and I would always order the same thing, Chicken Marsala. Tender chicken, mushrooms, and pasta in a marsala wine sauce…..so good! My husband isn’t a fan of mushrooms, and I hate to spend money on a bottle of wine that very little of it will get used. So I haven’t ever made Chicken Marsala at home.
When Campbell’s asked me to use one of their new skillet sauces in a recipe, it was hands down the easiest choice which flavor to buy. There is also Thai Curry, Scampi, Toasted Sesame and others. Now they even have a version of the sauces for the slow cooker. I was honestly really impressed with these sauces. Sometimes when you buy prepackaged stuff you look at the ingredient list and can’t read half of what it says. Not the case here. The first ingredient was Marsala wine, the second was mushrooms. There wasn’t anything I couldn’t read or identify on the list. So not only did dinner come together in about 20 minutes, and taste amazing, but I knew what I was feeding my family. I will be trying some of the other flavors and keeping them in the pantry for busy nights, when we still want a home cooked meal.
- 1 package Cambell's Skillet Sauces; Chicken Marsala
- 1 pound boneless , skinless chicken breasts - pounded thin
- 1 Tbls olive oil
- 8 oz pasta (I used spaghetti), cooked.
Heat olive oil in a large skillet over medium high heat
Brown chicken breasts, until mostly cooked. Add skillet sauce. Cover and reduce heat. Cook for about 5 minute until chicken is cooked thru.
Serve over cooked pasta.
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