Marsala-Style Chicken Thighs and Linguine
with Pan-Seared Mushrooms and Prosciutto Crisps
Ingredients: Chicken thighs • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mushrooms • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Diced prosciutto (pork, salt, pepper) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Shallot • Brown sugar (cane sugar, molasses) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Prosciutto
270 g
Chicken Thighs
170 g
Linguine
(Contains: Wheat)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
113 g
Mushrooms
½ unit(s)
Shallot
3.5 g
Parsley
1 tbsp
Brown Sugar
(May contain traces of: Sesame, Wheat, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans, Peanuts)
113 mL
Cream
(Contains: Milk)
7.5 g
Vegetable Stock Powder
(Contains: Sulphites, Soy May contain traces of: Sesame, Wheat, Tree nuts, Mustard, Milk, Peanuts)
Not included in your delivery
⅓ tsp
Salt*
⅓ tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
3 tbsp
All-Purpose Flour*
(Contains: Gluten)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 400°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Slice mushrooms into 1/2-inch slices.
- Peel, then cut half the shallot into 1/8-inch slices (use all for 4 servings).
- Finely chop half the parsley (use all for 4 servings.)
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite. Reserve 1 1/4 cups (2 1/2 cups) pasta water.
- Strain linguine, then return to the pot, off heat.
- Meanwhile, on a parchment-lined baking sheet, arrange prosciutto in a single layer.
- Roast in the middle of the oven for 8-11 min, flipping prosciutto halfway through, until crisp. (NOTE: Keep an eye on prosciutto so it doesn't burn!)
- Transfer prosciutto to a paper towel-lined plate to cool.
- While linguine cooks, heat a large non-stick pan over medium-high.
- Pat chicken dry with paper towels, season with salt, pepper and 2 tbsp (4 tbsp) flour.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden. Transfer chicken to another parchment-lined baking sheet. Roast in the top of the oven for 6-8 min, until cooked through.**
- Reheat the same pan to medium.
- When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted. Add mushrooms and shallots. Cook for 2-3 min, stirring occasionally, until softened.
- Add brown sugar and cooking wine and cook for 1-2 min, stirring occasionally, until syrupy.
- Add 1 tbsp (2 tbsp) flour, stock powder, cream and 1 cup (2 cups) reserved pasta water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper, then stir to combine.
- Cook for 2-3 min, stirring occasionally, until sauce reduces and thickens slightly.
- Add linguine, then toss to coat.
- Thinly slice chicken.
- Crumble prosciutto crisps.
- Add chicken and half of the prosciutto crisps to linguine. Toss to combine, then season with salt and pepper.
- Divide linguine mixture between bowls.
- Sprinkle parlsey and remaining prosciutto crisps over top.
