Name: Tangy Tomato Chicken Marsala
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Quick & Easy
Ingredients: 6 boneless skinless chicken breasts (1-1/2. lb.); ½ teaspoon each kosher salt and ground black pepper; 1/2 cup flour; 1 cup seasoned bread crumbs; 2 eggs, beaten; 1 tablespoon olive oil; 3 tablespoons butter, divided; 8 ounces sliced mushrooms; 3 cloves garlic, finely chopped; ¾ cup Holland House® Marsala Cooking Wine; 1 jar (24 ounces) RAGÚ Simply™ Traditional Pasta Sauce; 1-1/2 cups halved Castelvetrano Olives; 1 box farfalle pasta; Fresh thyme or chopped Italian parsley for garnish

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Tangy Tomato Chicken Marsala

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Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

6 boneless skinless chicken breasts (1-1/2. lb.)
½ teaspoon each kosher salt and ground black pepper
1/2 cup flour
1 cup seasoned bread crumbs
2 eggs, beaten
1 tablespoon olive oil
3 tablespoons butter divided
8 ounces sliced mushrooms
3 cloves garlic, finely chopped
¾ cup Holland House® Marsala Cooking Wine
1 jar (24 ounces) RAGÚ SIMPLY® Traditional Pasta Sauce
1-1/2 cups halved Castelvetrano Olives
1 box farfalle pasta
Fresh thyme or chopped Italian parsley for garnish

Filter

Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

6 boneless skinless chicken breasts (1-1/2. lb.)
½ teaspoon each kosher salt and ground black pepper
1/2 cup flour
1 cup seasoned bread crumbs
2 eggs, beaten
1 tablespoon olive oil
3 tablespoons butter divided
8 ounces sliced mushrooms
3 cloves garlic, finely chopped
¾ cup Holland House® Marsala Cooking Wine
1 jar (24 ounces) RAGÚ SIMPLY® Traditional Pasta Sauce
1-1/2 cups halved Castelvetrano Olives
1 box farfalle pasta
Fresh thyme or chopped Italian parsley for garnish

Instructions

Prepare dredging station by putting flour, egg wash and bread crumbs in three separate bowls.
Season both sides of chicken with salt and pepper. Lightly dust with flour, then dredge in egg wash and coat with seasoned bread crumbs.
Bring large pot of pasta water to a boil and follow farfalle cooking instructions on package.
In a separate, large, non stick skillet, heat oil and 1 tablespoon butter on medium-high. Cook chicken in batches, 2 min. on each side or until golden brown. Transfer chicken to clean plate.
Melt remaining butter in same pan. Add mushrooms and garlic. Cook 3-4 min. on medium-high, stirring frequently until edges begin to brown. Add wine; bring to boil scraping up any browned bits from bottom of pan. Reduce heat to medium. Stir in sauce and tomatoes. Return chicken and any juices to pan. Cook 2-3 min. or until heated through.
Serve on bed of farfalle pasta and garnish with fresh thyme or parsley.

Recipe Notes

Tip:

Dredging meats in flour before cooking not only encourages browning, but also helps to insulate them to keep them moist. browning, but also helps to insulate them to keep them moist.

Chicken breasts labeled “thin-sliced“ are also sometimes labeled as “cutlets” in the meat department of the grocery store.

You can substitute thinly sliced pork chops for the chicken breasts.

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Slow Cooker Beef with Rigatoni

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Quick & Easy, Seasonal Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

8 hours

Servings

Ingredients

2 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
6 cloves garlic, minced
2-1/2 pounds boneless beef chuck roast, trimmed of excess fat and silverskin, cut into 4 large pieces
1-1/2 tsp kosher salt
1/2 tsp ground black pepper
1 jar RAGÚ® Old World Style® Traditional Sauce
1 cup low-sodium beef broth
2 Tbsp flour
1 pound rigatoni pasta, cooked
2 Tbsp chopped fresh Italian parsley

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Quick & Easy, Seasonal Favorites, Meat Dishes

Prep Time

20 minutes

Cook Time

8 hours

Servings

Ingredients

2 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
6 cloves garlic, minced
2-1/2 pounds boneless beef chuck roast, trimmed of excess fat and silverskin, cut into 4 large pieces
1-1/2 tsp kosher salt
1/2 tsp ground black pepper
1 jar RAGÚ® Old World Style® Traditional Sauce
1 cup low-sodium beef broth
2 Tbsp flour
1 pound rigatoni pasta, cooked
2 Tbsp chopped fresh Italian parsley

Instructions

Add vegetables to slow cooker insert. Season beef on all sides with salt and pepper; place on top of vegetables. Combine sauce and broth; pour over meat. Cover with lid.
Cook on LOW 8 hours (or on HIGH 4 hours) or until meat is fork-tender. During last 15 min. of cooking, remove meat from sauce. Skim sauce of excess fat; whisk in flour. Carefully cut meat or coarsely shred in large chunks and return to sauce to continue cooking. Gently toss meat mixture with hot cooked pasta and parsley.

Recipe Notes

Tip: Substitute a dry red wine like Chianti or cabernet for the broth.

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