Chicken Marsala Pasta with Mushrooms

• 8 oz fettuccine
• 1 lb boneless, skinless chicken breasts, sliced
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup Marsala wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Cook the fettuccine according to package instructions; reserve 1/2 cup pasta water and drain.
2. 2 Season chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat; cook chicken until golden, then remove.
3. 3 In the same skillet, add remaining oil and mushrooms; sauté until tender.
4. 4 Add garlic to the skillet and cook for 1 minute.
5. 5 Stir in flour and cook for 1 minute, then pour in Marsala wine and chicken broth, scraping up any browned bits.
6. 6 Reduce heat to medium, let simmer for 5 minutes. Stir in heavy cream and butter until sauce thickens.
7. 7 Return chicken to the skillet, coating it with sauce. If needed, add reserved pasta water to adjust consistency.
8. 8 Toss cooked pasta with the sauce. Serve garnished with parsley.

Equipment

• Large skillet
• Pot for pasta

Variations

• Substitute chicken with shrimp for a quicker version.
• Add sun-dried tomatoes for an extra layer of flavor.

Substitutions

• If Marsala wine is unavailable, use sherry or dry white wine.
• Use gluten-free pasta for a gluten-free option.

Pairings

• Pairs well with a crisp Pinot Grigio.
• Finish with a sprinkle of grated Parmesan.

Nutrition

Tips

• For a quicker prep, use pre-cut chicken and mushrooms.
• Ensure the skillet is hot before adding chicken to achieve a good sear.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain sauce consistency.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

Serving Suggestions

• A side of garlic bread
• A fresh green salad

FAQ