Chicken Marsala Mac and Cheese

Chicken Marsala Mac and Cheese

Rich mac and cheese prepared with Springside Cheddar and BelGioioso Fontina cheeses upgrades this version of Chicken Marsala. Side this hearty dish with simple mixed greens and your favorite Chardonnay for a special meal.

servings
6

Ingredients

















Cooking Instructions

1

Season chicken strips with salt and pepper to taste. Dredge chicken strips in 1 cup flour. Brown chicken strips in oil in a large skillet until meat is no longer pink and golden brown on sides. Remove from skillet. Keep warm.


2

Cook pasta according to package directions; drain. Set aside. 


3

Meanwhile, wipe skillet clean. Cook bacon in the same skillet until crisp. Remove bacon to a paper towel to drain; reserve drippings. Add mushrooms to drippings; sauté until tender. Stir in Marsala wine; cook and stir to loosen browned bits from pan. Reduce heat. Add garlic; cook and stir for 1 minute. Stir in 4 tablespoons butter, lemon juice and tomato paste. Bring to a gentle boil over medium heat; cook and stir until mixture is slightly thickened. Stir in chicken and bacon; heat through. Remove from the heat.  Keep warm.


4

Melt remaining butter in a Dutch oven over medium-low heat. Whisk in remaining flour until smooth.  Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; gradually stir in fontina and cheddar until melted. Add reserved pasta; cook and stir until heated through. Remove from the heat.


5

Serve pasta topped with chicken mixture. Garnish with parsley. 


Recipe Tip:
Any brand of Wisconsin fontina or cheddar cheese can be used.
cheese iconCheesemonger Tip:
BelGioioso Fontina is an easy melting cheese with a silky texture; it’s handmade by Master Cheesemakers from fresh milk gathered daily from local farmers.

Ingredients

















Cooking Instructions

1

Season chicken strips with salt and pepper to taste. Dredge chicken strips in 1 cup flour. Brown chicken strips in oil in a large skillet until meat is no longer pink and golden brown on sides. Remove from skillet. Keep warm.


2

Cook pasta according to package directions; drain. Set aside. 


3

Meanwhile, wipe skillet clean. Cook bacon in the same skillet until crisp. Remove bacon to a paper towel to drain; reserve drippings. Add mushrooms to drippings; sauté until tender. Stir in Marsala wine; cook and stir to loosen browned bits from pan. Reduce heat. Add garlic; cook and stir for 1 minute. Stir in 4 tablespoons butter, lemon juice and tomato paste. Bring to a gentle boil over medium heat; cook and stir until mixture is slightly thickened. Stir in chicken and bacon; heat through. Remove from the heat.  Keep warm.


4

Melt remaining butter in a Dutch oven over medium-low heat. Whisk in remaining flour until smooth.  Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; gradually stir in fontina and cheddar until melted. Add reserved pasta; cook and stir until heated through. Remove from the heat.


5

Serve pasta topped with chicken mixture. Garnish with parsley. 


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