Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound boneless chicken breasts
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the fettuccine according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then add to the skillet. Brown the chicken on both sides, then remove from skillet.
- In the same skillet, add mushrooms and cook until softened. Add garlic and sauté for another minute.
- Pour in Marsala wine and scrape up any browned bits from the bottom of the skillet. Add chicken broth and return the chicken to the skillet.
- Cover and simmer for about 10 minutes, or until chicken is cooked through. Remove chicken, slice, and set aside.
- Stir in heavy cream and let simmer for another 5 minutes.
- Combine the cooked fettuccine with the sauce and mushrooms, then add sliced chicken on top.
- Garnish with fresh parsley before serving.
Notes
- For a healthier option, use whole wheat pasta.
- This dish pairs well with a side salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 80mg
Keywords: Chicken Marsala Pasta