Portobello Mushroom and Chicken Marsala with Penne Pasta


Recipe By Brian Carson
Preparation, Recipe Edits, and Photography by Matthew Wong
Food Plating by Jared Hall

Prep Time: 45 Minutes
Cook Time: 30 Minutes
Serving Size: 3-4


Portobello Mushroom and Chicken Marsala

  • 2 pounds chicken breast, cut into 1” cubes

  • ½ cup flour

  • 3 Tablespoon olive oil

  • 1 ½ cup onion, julienned

  • 2 Tablespoons garlic, sliced

  • 1 cup portobello mushroom, sliced

  • 2 cup tuscan kale, chopped

  • ½ cup marsala

  • ½ teaspoon red pepper flakes

  • ½ cup heavy cream

  • 1 Tablespoon marjoram

Penne Pasta

  • 1 quart dried penne pasta

  • 1 gallon water

  • 1 Tablespoon olive oil

  • ¼ cup salt


  • 2 Tablespoons basil, chiffonade


For the Portobello Mushroom and Chicken Marsala:

  1. In a mixing bowl, coat the chicken cubes with flour

  2. Now take a 12” skillet placed over medium heat, add olive oil and sear chicken for 3-5 minutes

  3. Once browned, add onion, garlic, portobello, and kale; allow contents to cook for 1-2 minutes

  4. Caution: If cooking on a gas stove, remove from heat while adding alcohol as it may ignite. Deglaze pan with marsala and reduce by half

  5. Reduce heat to medium low, add peppers, cream, and simmer until thickened; roughly 2-3 minutes

  6. Finish with marjoram

  7. Set aside until Plating

For the Penne Pasta:

  1. In a pot over medium-high heat, fill with water, oil, and salt and let it come to a boil

  2. Add Penne Pasta and boil for 11 minutes

  3. Set aside until Plating


  1. In a medium sized serving bowl, add Penne Pasta

  2. Next, layer with Portobello Mushroom and Chicken Marsala

  3. Add basil garnish

  4. Now serve and enjoy!

Matt Wong