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Chicken Marsala with Eggplant and Pasta Casserole Recipe

Chicken Marsala with Eggplant and Pasta Casserole Ingredients:

Chicken Marsala with Eggplant and Pasta Casserole Recipe
Chicken Marsala with Eggplant and Pasta Casserole Recipe
  • 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 (8 ounce) 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

Directions:

  1. Grease a 9×13-inch baking dish.
  2. Bring a sizable pot of gently salted water to some boil. Prepare elbow macaroni within the boiling water, stirring from time to time until cooked through but firm towards the bite, 8 minutes. Drain and transfer pasta towards the prepared baking dish.
  3. Place eggplant slices inside a large pot of gently salted water. Let eggplant soak to assist remove a few of the bitterness, about half an hour. Drain and pat eggplant strips having a paper towel to dry transfer to some baking sheet. Brush eggplant about 2 tbsps essential olive oil season with 2 teaspoons garlic clove powder, salt, and pepper.
  4. Warmth a sizable skillet over medium-high warmth saute eggplant until slightly browned, five to ten minutes. Spread cooked eggplant over pasta.
  5. Pour 2 tbsps essential olive oil in to the same skillet saute onion and mushrooms until tender, five to ten minutes. Spread onion mixture over eggplant layer.
  6. Season chicken upper thighs with garlic clove powder, salt, and pepper to taste.
  7. Pour remaining 2 tbsps essential olive oil in to the same skillet prepare chicken until browned, about a few minutes per side. Arrange chicken around the onion layer.
  8. Pre-heat oven to 400 levels F (200 levels C).
  9. Pour wine in to the skillet, and produce to some boil while scraping the browned items of food from the bottom from the pan having a wooden spoon. Add water, tomato paste, oregano, tulsi, and rosemary oil leaves prepare and stir until sauce is smooth and thickened, about a few minutes. Add chicken towards the sauce, cover skillet, decrease warmth to low, and simmer while oven preheats, five to ten minutes.
  10. Arrange chicken atop the onion layer and pour sauce over chicken and veggies. Cover dish with aluminum foil.
  11. Bake within the pre-heated oven until chicken is no more pink and also the juices run obvious, twenty to thirty minutes. An immediate-read thermometer placed within the thickest a part of chicken should read 165 levels F (74 levels C). Sprinkle Parmesan-Romano cheese over chicken.

Chicken Marsala with Eggplant and Pasta Casserole Recipe is ready to serve.

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