Chicken Marsala with Eggplant and Pasta Casserole

May 09, 2023May 9, 20230 2
Delicious Chicken Marsala with Eggplant and Pasta Casserole recipe
in Main

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 cups elbow macaroni
3 eggplants , peeled and cut lengthwise into 1/4-inch thick slices
6 tablespoons olive oil , divided
2 teaspoons garlic powder
salt and ground black pepper to taste
1 onion , diced
1 package sliced fresh mushrooms
6 chicken thighs
1 pinch garlic powder , or more to taste
1/2 cup Marsala wine
1/4 cup water
1/4 cup tomato paste
2 teaspoons fresh oregano leaves
2 leaves fresh sweet basil , chopped
1 sprig fresh rosemary , leaves stripped
1/4 cup grated Parmesan-Romano cheese , or to taste ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
739
Sugar
8g
Fat
38g
Chicken Marsala with Eggplant and Pasta Casserole is a hearty and flavorful dish that combines many different ingredients to create a satisfying meal. This dish is perfect for dinner parties and family gatherings as it can accommodate a large group of people. The dish consists of tender chicken thighs, roasted eggplant slices, and elbow macaroni pasta, all tossed together with a Marsala wine and tomato sauce. The dish is finished off with a sprinkling of Parmesan cheese, which adds a nice cheesy flavor to the dish.

Instructions

1.Preheat oven to 200 degrees C (400 degrees F).
2.Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3.Place eggplant slices in a large bowl and sprinkle with 4 tablespoons olive oil, garlic powder, salt, and black pepper. Stir to combine.
4.Arrange eggplant slices on baking sheet and roast in the preheated oven until softened and golden brown, about 25 minutes.
5.Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion and cook until lightly browned, 3 to 5 minutes. Add mushrooms and cook until they release their moisture, about 5 minutes. Remove from skillet and set aside.
6.Place chicken thighs in the same skillet and season with garlic powder, salt, and black pepper. Cook until browned and no longer pink inside, 5 to 7 minutes per side. Remove from skillet and set aside.
7.Deglaze skillet with Marsala wine and water, scraping up any browned bits of food from the bottom. Add tomato paste, oregano, basil, and rosemary. Cook until slightly thickened, about 5 minutes.
8.Arrange macaroni, eggplant, chicken, and mushroom mixture in a large casserole dish. Pour Marsala sauce on top and sprinkle with Parmesan cheese. Cover with foil.
9.Bake in the preheated oven until cheese is melted and casserole is heated through, about 25 minutes.

PROS

This dish is packed with flavor and texture from the combination of chicken, eggplant, pasta, and Marsala wine sauce.

It is a hearty and satisfying meal that can feed a crowd.

CONS

This dish may be high in calories and fat due to the oil and cheese used.

It may not be suitable for those with dietary restrictions or preferences.

HEALTH & BENEFITS

This dish contains a good amount of protein from the chicken and is also a good source of fiber from the eggplant and pasta.
The Marsala wine sauce may also have some health benefits as it contains polyphenols, which have been linked to reducing inflammation and supporting cardiovascular health.
However, this dish should be enjoyed in moderation and balanced with other healthy food choices.

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