Italian recipes part due

Here are a few more recipes from our Italian Recipe Exchange...


Chicken Marsala
(Christina Petersen)

4 skinless, boneless chicken breast halves (about 1 lb total)
1/4 cup flour
1/4 tsp marjoram
1/8 tsp salt
1 cup sliced mushrooms
2 TBSP sliced green onions
3 TBSP butter or margarine
1/4 cup chicken broth
1/4 cup dry Marsala or dry sherry
snipped fresh parsley (optional)


Rinse chicken and pat dry. Place each breast half between 2 pieces of plastic wrap and pound lightly to 1/8 inch thickness. Remove from plastic wrap. Stir together flour, marjoram, salt and 1/8 tsp pepper. Lightly press chicken pieces into flour mixture on both sides; shake off excess.


In a large skillet cook mushrooms and green onion in 1 TBSP butter till tender; remove from skillet. In the same skillet cook chicken pieces in remaining butter over medium high heat for 4 minutes, turning to brown evenly. Remove skillet from heat. Return mushrooms and green onion to skillet. Carefully add broth and Marsala. Cook, uncovered for 2 to 3 minutes or till mushroom mixture thickens slightly, stirring occasionally. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. If desired, sprinkle with parsley.

Chicken & Broccoli Fettuccine
(Allisha Larsen)

12 ounces dry fettuccini noodles
8 ounces fresh or frozen broccoli, trimmed and cut into 2 inch pieces (substitute asparagus etc.)
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 pound cooked chicken diced (substitute turkey, ham etc.)

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir broccoli into pot in the last five minutes of cooking; drain. (I like to steam the broccoli and then add it)

While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder and pepper. Continue cooking until mixture thickens, stirring occasionally. Stir in chicken and heat through.

Toss pasta and asparagus with sauce and serve immediately.