Ingredients
Scale
- 8 ounces of fettuccine or your favorite pasta
- 1 pound of boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons of olive oil
- 1 cup of sliced mushrooms (cremini or button)
- 3 cloves of garlic, minced
- 1 cup of Marsala wine
- 1 cup of chicken broth
- 1 tablespoon of fresh parsley, chopped (for garnish)
- Parmesan cheese, for serving (optional)
Instructions
- Prepare ingredients: chop chicken, season with salt and pepper, slice mushrooms, and mince garlic.
- Cook pasta in salted boiling water until al dente, reserving 1/2 cup pasta water before draining.
- Sear seasoned chicken in olive oil until golden brown, then set aside.
- Sauté mushrooms in the same skillet until tender, then add garlic and cook briefly.
- Deglaze the pan with Marsala wine, scraping up brown bits, and simmer for a few minutes.
- Add chicken broth, simmer to meld flavors.
- Combine chicken and drained pasta in the skillet, tossing to coat with sauce, adjusting with reserved pasta water if needed.
- Finish with parsley and serve immediately.
Notes
- For added flavor, use homemade chicken broth if available.
- Feel free to add vegetables like spinach for more nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Chicken Marsala, pasta, Italian, comfort food