Marsala is dry or sweet Sicilian wine. It can be substituted with (cooking) sherry or equal parts sherry and sweet vermouth.
Marsala Yogurt Pollo con Asparagi (Italian)
Serve 4
1 8-ounce (225 g) penne pasta Or gluten-free pasta
2 Tbs. (30 ml) (diary-free) butter
1 minced shallot
1 cup (240 ml) each:
- sliced, organic mushrooms
- organic: chicken or vegetable broth
- bite-sized pieces of asparagus
- Marsala or (cooking) sherry wine
1/4 cup (60 ml) chopped sun-dried tomatoes
bite-size pieces of cooked rotisserie chicken
3 Tbs. (45 ml) organic plain yogurt (or diary-free almond yogurt)
1 Tbs. (15 ml) all-purpose flour (or gluten-free flour)
1. Cook pasta as directed. Drain.
2. Melt 2 Tbs. (30 ml) butter in a skillet over medium-high heat.
3. Cook and stir shallot about 5 minutes.
4. Stir in the mushrooms, asparagus, and sun-dried tomatoes. Cook about 10 minutes.
5. Pour the broth and wine into a skillet. Bring to a boil, reduce heat to medium-low.
6. Stir in the yogurt and chicken.
7. Mix butter and flour into a paste in a bowl. Stir into the chicken mixture.
8. Cook until the flour thickens, about 1-2 minutes.
9. Serve pasta with the mixture over the top.
10. Add Parmesan or diary-free cheese over the dish before serving.
