Wholesome Humpday - June 17th, 2020
A creamy mushroom, onion and garlic sauced chicken marsala with pesto alfredo penne pasta, parmesan baked zucchini and a spring green salad a creamy basil balsamic vinaigrette.
- One pan chicken
- One pan pasta
- One pan zucchini
- One container salad
- 4 ounces salad dressing
- Preheat oven to 375. Once up to temperature, put covered pan of chicken into oven. Bake for approximately 15 minutes, leave chicken in the oven and add covered pan of pasta and uncovered pan of zucchini and bake 20 more minutes or until an internal temperature reaches 165 degrees. Note: chicken was pre-seared, not fully cooked and MUST be brought up to 165 degrees.
- Drizzle or toss dressing with salad.
- Divide chicken, pasta and zucchini onto dinner plates.
- Place salad on 4 separate plates or bowls.
Chef Magana started his career working under a well known Italian Chef in Tacoma. He learned this Sicilian recipe from him and put his own touches on it over the years. It's a favorite at many of the weddings we cater because of it's homey classic appeal to we had to offer it for one of our Wholesome Humpday meals.