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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	package		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	1		minced	115.2	26.88	4.0	0.16
baby portabella mushroom	1	cup	sliced	-	-	-	-
asparagus	1	cup	bite-sized	26.8	5.1992	2.948	0.1608
tomato	1/4	cup	chopped sun-dried	10.35	2.295	0.54	0.09
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
marsala wine	1	cup		-	-	-	-
rotisserie chicken	1		cut	-	-	-	-
heavy whipping cream	3	tablespoons		153.0	1.2329999999999999	1.278	16.236
butter	1	tablespoon	softened	171.0	7.857	5.343	14.4
purpose flour	1	tablespoon		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.