Creamy Pork Marsala with Fettuccine

Campbell's Creamy Pork Marsala with Fettuccine Recipe

If you've never tried pork chops served over pasta, you should give this tasty and simple dish a'll see that the mushroom-wine sauce ties the ingredients together beautifully. Your family will love it!

At a glance


20 min.


45 min.



Cook: 25 min.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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What You'll Need

1 tablespoon olive oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 cup sliced mushrooms (about 3 ounces)
1 clove garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
2 tablespoons dry Marsala wine
1/2 package (8 ounces) spinach fettuccine, cooked and drained

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

  • 2

    Reduce the heat to medium.  Add the mushrooms and garlic to the skillet and cook until the mushrooms are tender.

  • 3

    Stir the soup, milk and wine in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the fettuccine.

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  • Ingredient Note: Marsala wines can range from dry to sweet, so be sure to use a dry one for this recipe.
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