Chicken Marsala Stuffed Shells

Total Time: 40 Min

Gluten Free
Dinner
Lunch

About this recipe

Indulge in the culinary artistry of our Chicken Marsala Stuffed Shells. Cooked pasta shells cradle a sumptuous blend of tender chicken pieces, pancetta, and earthy mushrooms, generously coated in a creamy Marsala sauce. This dish begins with the perfect searing of chicken and culminates in a luscious sauce, enriched with the distinctive flavors of Holland House® Marsala Cooking Wine. Baked to golden perfection, garnished with fresh parsley, it's a sublime Italian-American fusion that will tantalize your taste buds.

Prep Time: 20 Min

Cook Time: 20 Hrs

Yield: 4-6 servings

Ingredients

  • 6 oz. jumbo pasta shells (half a box)
  • 8 oz. boneless, skinless chicken cutlets, thinly sliced
  • salt and pepper
  • ¼ cup all-purpose flour
  • 1 Tbsp. vegetable oil, divided
  • 3 oz. pancetta, cut into ½-in. pieces
  • 8 oz. white mushrooms, chopped into ½-in. pieces
  • 2 large shallots, minced
  • 1 Tbsp. tomato paste
  • 2 large garlic cloves, minced
  • 2 cups Holland House® Marsala Cooking Wine
  • ½ cup chicken broth
  • 1½ cups heavy whipping cream
  • ¼ tsp. dried oregano
  • 15-ounce whole milk ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • parsley, freshly chopped, for garnish
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Directions

  1. Cook pasta shells per box instructions. Drain and set aside to cool 9 minutes, until not quite al dente.
  2. Move oven rack to middle position and preheat to 350℉.
  3. Pat cutlets dry with paper towel and cut into 1-in. pieces. Season with salt and pepper. Dredge in flour to coat and shake to remove excess flour.
  4. In large skillet over high heat, add 2 tsp. oil and heat until just smoking. Add chicken pieces and cook until golden brown and cooked through, about 2-2½ minutes. Transfer chicken to medium bowl, and cover with foil.
  5. Return now empty skillet to medium-low heat and add pancetta. Cook, stirring often, until pancetta is brown and crisp, about 3 minutes. Add mushrooms and increase heat to medium-high, and cook until liquid from mushrooms evaporates, and mushroom edges begin to brown, about 6-7 minutes. Transfer pancetta and mushrooms to bowl with chicken and cover.
  6. Increase heat to medium, and add remaining 1 tsp. oil and shallots to skillet and cook until nicely browned, about 5 minutes. Add tomato paste and garlic and cook until fragrant, about 1 minute.
  7. Deglaze skillet with Holland House® Marsala Cooking Wine, and simmer mixture until reduced by half, about 6-8 minutes. Whisk in chicken broth and cream. Add oregano, and season with salt and pepper. Simmer sauce, whisking often, until thickened, about 8-10 minutes (sauce should barely leave a trail when spoon runs through it).
  8. While the sauce simmers, make filling. In bowl of pancetta and mushrooms add chicken, ricotta, and mozzarella. Mix until just combined.
  9. Lightly grease 9x13-inch pan. Fill shells with filling and place in pan. Ladle half of sauce over filled shells. Cover with foil and bake 20 minutes. Garnish with parsley and serve with remaining marsala sauce.