Cold New England winter nights call for warm, hearty meals and this chicken marsala stew delivers. Capone Foods' creamy, mushroom Marsala Sauce and nutritious Chicken Stock form a flavorful base for protein, veggies, and grains. We roasted chicken legs with lemon and olive oil for this batch, but you can use sautéed chicken breast or even grocery store rotisserie chicken to cut down on cook time. When it comes to vegetables, you can take the classic route with chopped carrots and celery, or make it easy with a package of Capone Foods frozen vegetables. Try this stew with quinoa, barley, or our Fresh Small Shells. Feel free to mix and match--it's a great way to clean out the fridge and have dinner on the table in minutes.
Capone Foods Chicken Marsala Stew
1 small onion, chopped
1 package Capone Foods frozen vegetables (or chopped vegetables of your choice)
1 container Capone Foods Marsala Sauce, defrosted
1 container Capone Foods Chicken Stock, defrosted
1 package Capone Foods Fresh Pasta Shells (or grain of your choice)
1 small roasted chicken, torn into pieces
1. In a Dutch oven or large soup pot, add 1 tbsp olive oil, onion, frozen vegetables and a pinch of salt. Sauté for about 4 minutes, or until onion becomes translucent.
2. Add in Chicken Stock and Marsala Sauce and bring to a simmer.
3. In a separate pot, boil water for your pasta or grain. Cook according to directions and drain.
4. Add pasta and chicken pieces to your soup and heat on low for about 5 minutes. Serve with crunchy Clear Flour bread and enjoy!