Chicken Marsala with Peppers

Spice up your dinners with friends with this succulent chicken dish everyone will love!

Yields:	4 servings
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Ingredients

2	pounds	chicken breasts	5-6 oz.*
1	x	olive oil	as needed
1/2	cup	marsala wine
1/2	cup	mushrooms	thinly sliced, fresh
1	cup	sweet red bell pepper	juliened
1	cup	sweet yellow bell peppers	juliened
1/2	cup	scallions, spring or green onions	sliced**
2	cloves	garlic	minced
3/4	cups	chicken broth	canned or fresh
1	tablespoon	lemon juice
2	teaspoons	oregano	dried
2	teaspoons	basil	dried
1	teaspoon	salt
1	x	black pepper	freshly ground
1	tablespoon	cornstarch
1/4	cup	chicken broth
1	x	pasta	hot, cooked, drained

Directions

* Skinned & boned **(both white and green part)

Cut chicken into strips; set aside. Add olive oil to a Dutch oven; place over medium-high heat until hot. Add chicken strips, and sauté until tender. Remove and set aside. Add wine to Dutch oven, and bring to a boil. Pour over chicken.

Add more olive oil to Dutch oven; heat until hot. Add mushrooms and next 4 ingredients. Saute until tender.

Add 2-3/4 cups chicken stock and next 5 ingredients. Bring to a boil.

Add reserved chicken mixture and return to a boil.

Combine cornstarch and 1/4 cup chicken stock. Stir into mixture in Dutch oven. Return to a boil and boil for 1 minute, stirring constantly.

Serve over hot cooked pasta with green salad and plenty of sour dough bread or garlic bread.

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Member Review

Cajun Chicken Pasta

both my son and husband loved this. Nice and spicy. Serve with salad and bread. Excellent

Reviewed by kathyk99

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