Pasta with Chicken Marsala

 

 

Pasta with Chicken Marsala

Ingredients:

12 oz pasta (fettuccine or linguine works best)

2 boneless, skinless chicken breasts (sliced thinly)

1/2 cup all-purpose flour (for dredging)

3 tbsp olive oil

2 tbsp butter

8 oz mushrooms (sliced)

3 garlic cloves (minced)

1 cup chicken broth

1/2 cup heavy cream

1 tsp Italian seasoning

Salt and pepper to taste

Fresh parsley (chopped, for garnish)

Directions:

Cook the pasta according to package instructions. Drain and set aside.

Place the chicken slices in a bowl and season with salt and pepper. Dredge them in flour, shaking off the excess.

 

Heat olive oil in a large skillet over medium heat. Sear the chicken for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

 

In the same skillet, melt the butter and add the sliced mushrooms. Cook for 5-6 minutes until softened and golden. Add minced garlic and sauté for 1 more minute.

 

Pour in the chicken broth, stirring to deglaze the pan. Let it simmer for 2-3 minutes.

Stir in the heavy cream and Italian seasoning, allowing the sauce to thicken slightly. Adjust salt and pepper to taste.

 

Return the chicken to the skillet, simmering for 5 minutes until fully cooked.

Toss the cooked pasta with the creamy chicken and mushroom sauce until well coated.

Serve warm, garnished with fresh parsley.

 

Prep Time: 10 mins | Cooking Time: 25 mins | Total Time: 35 mins

Kcal: ~480 per serving | Servings: 4