Comments on: Chicken Marsala Stuffed Shells with Creamy Marsala Sauce https://foodfolksandfun.net/chicken-marsala-stuffed-shells/ Love in every bite. Thu, 08 Aug 2024 20:24:08 +0000 hourly 1 By: Food Folks and Fun https://foodfolksandfun.net/chicken-marsala-stuffed-shells/comment-page-1/#comment-220592 https://foodfolksandfun.net/?p=12721#comment-220592 In reply to Vicki.

They cook better cut before. 8 ounces boneless skinless chicken cutlets (thinly sliced)

]]> By: Vicki https://foodfolksandfun.net/chicken-marsala-stuffed-shells/comment-page-1/#comment-220240 https://foodfolksandfun.net/?p=12721#comment-220240 I have a question about the chicken. Are you cutting the chicken into smaller pieces after cooking them or is it already cut into smaller pieces before cooking?

]]> By: LaurieR https://foodfolksandfun.net/chicken-marsala-stuffed-shells/comment-page-1/#comment-219927 https://foodfolksandfun.net/?p=12721#comment-219927 In reply to Allison.

I often use pork loin or chicken in recipes. I love making pork marsala and I bet it would be great in this.

]]> By: Food Folks and Fun https://foodfolksandfun.net/chicken-marsala-stuffed-shells/comment-page-1/#comment-218385 https://foodfolksandfun.net/?p=12721#comment-218385 In reply to Emarie.

Yes, you can freeze the Chicken Marsala Stuffed Shells in a 9×13 pan. To freeze, prepare the dish as instructed but do not bake it. Cover the pan tightly with plastic wrap and aluminum foil. When ready to bake, thaw it in the refrigerator overnight and bake as directed. This method ensures the dish maintains its texture and flavor after freezing.

]]> By: Jillian https://foodfolksandfun.net/chicken-marsala-stuffed-shells/comment-page-1/#comment-213478 https://foodfolksandfun.net/?p=12721#comment-213478 In reply to Brent.

Hi Brent, you can definitely make these ahead of time.

]]> By: Brent https://foodfolksandfun.net/chicken-marsala-stuffed-shells/comment-page-1/#comment-213107 https://foodfolksandfun.net/?p=12721#comment-213107 Can you make the filing the night before. Store it in the fridge and then make the shells for dinner and then add filling. I have limited time when I get home to make dinner. BTW, I made this already and it’s really good!

]]> By: Emarie https://foodfolksandfun.net/chicken-marsala-stuffed-shells/comment-page-1/#comment-211579 https://foodfolksandfun.net/?p=12721#comment-211579 5 stars
I made this for dinner tonight, and it was pure perfection! We’re vegetarians here, so I used tofurky plant based chick’n and tofurkey plant based deli sliced ham in place of the pancetta. The substitutions did not disappoint. My sauce was pink as well and never got thick, but I’m not complaining. It was delicious. The filling, measured in the recipe above filled nearly all the shells I had in the box. This filled a 9×13 pan AND a 9” pie pan. The only problem I have now is wondering if I can freeze the 9×13 pan filled with this delicious recipe. The pie pan alone, served with asparagus fed 3 grown adults. Now I have extra. Does this freeze well?

]]> By: Jillian https://foodfolksandfun.net/chicken-marsala-stuffed-shells/comment-page-1/#comment-168959 https://foodfolksandfun.net/?p=12721#comment-168959 In reply to Nikki.

Hi Nikki,

You make the Marsala sauce by adding the ingredients to the already cooked shallots and tomato paste mixture. I hope this helps! 🙂

-Jillian

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