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Chicken Marsala with Eggplant and Pasta Casserole |
I love chicken Marsala as well as eggplant and pasta, so I done this twist on the dish. I have a huge herb and spice garden, so I normally use all fresh. I hope you enjoy as much as I.
Ingredients :
- 1 ½ 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
- ½ cup Marsala wine
- ¼ cup water
- ¼ cup tomato paste
- 2 teaspoons fresh oregano leaves
- 2 leafs fresh sweet basil, chopped
- 1 sprig fresh rosemary, leaves stripped
- ¼ cup grated Parmesan-Romano cheese, or to taste (optional)
Instructions :
Prep : 20M | Cook : 6 M | Ready in : 1H45M |
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Notes :
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