Linguini with Creamy Marsala Mushroom Sauce

Linguini with Creamy Marsala Mushroom Sauce

Yields: 2 servings

Ingredients:

• 1 package Pasta Queen Linguini (10 oz)
• 1 container Pasta Queen Creamy Marsala Mushroom Sauce (12 oz)
• 4 oz pancetta, diced (or 1 chicken breast, sliced)
• 2 cups baby spinach
• ¼ cup freshly grated Parmesan
• 2–3 tablespoons reserved pasta water
• 2 tablespoons toasted breadcrumbs
• Fresh thyme leaves or chopped parsley, for garnish
• Fresh cracked black pepper
  

Method:

• Heat a large skillet over medium heat.
• Cook the pancetta until crisp, about 5–6 minutes. Remove with a slotted spoon, leaving the rendered fat in the pan.
• If using chicken instead, add 1 tablespoon olive oil and cook until golden and fully cooked. Set aside.
• Add the Creamy Marsala Mushroom Sauce to the skillet and warm over medium-low heat, stirring occasionally until heated through.
• Stir in the spinach and cook just until wilted.
• Avoid boiling the sauce, as high heat can cause cream sauces to separate.
• Bring a large pot of generously salted water to a boil.
• Cook the fresh linguini for 2–4 minutes, or until al dente.
• Reserve ¼ cup of the pasta water before draining.
• Add the cooked pasta to the sauce along with the pancetta or chicken.
• Toss gently, adding a splash of reserved pasta water if needed until the sauce is silky and coats the pasta.
• Stir in half of the Parmesan.
• Divide between two bowls.
• Top with the remaining Parmesan, toasted breadcrumbs, crispy pancetta (if using), fresh thyme or parsley, and plenty of freshly cracked black pepper.
  

Chef's Tip

Earthy mushrooms, sweet Marsala wine, and creamy Parmesan are a classic combination. . A sprinkle of fresh thyme at the end brings everything together beautifully.