Description
A creamy and savory pasta dish featuring zesty browned chicken, mushrooms, and a rich marsala wine sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless chicken breasts
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup marsala wine
- 1/4 cup grated parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat. Season chicken with salt and pepper and cook until browned on both sides. Remove from skillet and set aside.
- Add sliced mushrooms to the same skillet and sauté until softened.
- Pour in marsala wine and scrape the bottom of the pan to deglaze. Cook for a few minutes.
- Add heavy cream and bring to a simmer, stirring until thickened.
- Slice the cooked chicken and return to the skillet.
- Toss the fettuccine in the sauce, and serve topped with parmesan cheese.
Notes
For variations, you can substitute the mushrooms with spinach or use chicken thighs for extra juiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg