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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My husband loves anything with mushrooms, and this is no exception. I threw this together one night before work (waking up at 5pm and in the shower by 5:45 doesn't leave much time for cooking) and it turned out surprisingly well. It's ridiculously easy! Ingredients:
1 lb chicken tenderloins |
1/2 teaspoon salt |
3 cups mushrooms, sliced |
2 tablespoons olive oil, garlic-infused |
1 (10 3/4 ounce) can campbell's golden mushroom soup (not cream of mushroom!) |
1/2 cup marsala wine |
9 ounces pasta, whatever type you desire |
Directions:
1. Heat oven to 375 degrees.
2. Spray small casserole dish with cooking spray.
3. Place chicken tenderloins on bottom and season with salt.
4. Scatter mushroom on top of chicken.
5. Drizzle garlic-infused olive oil on top of chicken and mushrooms.
6. Spoon undiluted soup on top. Don't feel the need to spread it evenly - it will thin and settle as it heats.
7. Pour Marsala wine on top of everything.
8. Cover with aluminum foil, pierced to vent. Bake at 375 degrees on lower rack for 35 minutes. (This is when I jump in the shower!).
9. As end of baking time nears, boil 9 ounces of the pasta of your choice. Once chicken is done, blend chicken mixture and pasta and serve.
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