Chicken & Sausage Marsala

Saw this lovely pasta dish on from Chef Dennis on Pinterest a while ago, and thought I would finally make it. Being a lover of Marsala “anything”, I knew it would be delicious. I just didn’t think it would be so easy! And what I really like about it, is it is portioned for 2 people. Most recipes aren’t, so if you don’t like the recipe, you have wasted a lot of expensive ingredients. However, I really don’t think you will have that problem, if you like Marsala in buttery rich sauce, tender and sweet Italian sausage.
Chicken & Sausage Marsala -

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Chicken & Sausage Marsala

  • Author: A Foodie Affair
  • Total Time: 25 mins
  • Yield: 2 1x


Chunks of Italian sweet sausage & chicken, in a delicious thick buttery, Marsala sauce or pasta.


  • 8 oz (225 gm) chicken tenders
  • 1 c. (70 gm) sliced mushrooms, sliced
  • 1/4 c. (56 gm) roasted red peppers- sliced in strips
  • 2 oz (56 gm) sweet Italian sausage, sliced
  • 3/4 c. (180 ml) sweet marsala
  • 3/4 C. (180 ml) chicken stock
  • 2 Tbsp. (30 gm) unsalted butter, softened
  • 2 Tbsp. (15 gm) flour
  • 2 Tbsp. (30 gm) grated romano cheese
  • 1 Tbsp. (15 gm) fresh chopped basil (for garnish)
  • 1/2 lb. (230 gm) linguine or spaghetti


  1. Cook pasta per instructions on the box at the same time you begin cooking this dish.
  2. Dredge chicken tenders in flour seasoned with salt and pepper.
  3. Place floured tenders in a large saute pan with enough olive oil to saute them.
  4. Cook chicken 3-4 minutes on one side and turn them over.
  5. Add in the sliced sweet sausage, sliced mushrooms and roasted red peppers, and saute for another 5 minutes turning the chicken after it has been browned on the other side.
  6. Add all but 2 ounces of Marsala wine wine to pan to deglaze the pan, allow alcohol to cook off for a minute, then add the chicken stock and a pinch of black pepper.
  7. Reduce heat and continue to cook while sauce is reducing.
  8. Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor.
  9. As the sauce begins to thicken, lower heat to simmer, and add remaining Marsala and grated cheese.
  10. Serve over pasta, garnish with fresh chopped basil and enjoy!
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Main Dish
  • Cuisine: Tuscan Italian

This is a great recipe for a weeknight meal. If there’s just two of you, it only takes one half chicken breast, and 1 link sweet sausage.  Delicious. Thanks Chef Dennis for another great recipe!

Chicken & Sausage Marsala -

All that’s left is the garnish!

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