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one pot chicken marsala pasta

serves 6
by Nancy

Ingredients

  • 3 tablespoons olive oil
  • 1 ½ lb boneless skinless chicken breast, cut into chunks
  • 2 cups white mushroom or button mushrooms, sliced
  • 2 cloves garlic minced
  • 3 cups chicken stock
  • 1 ½ cups heavy cream
  • 1 cup marsala wine
  • 1 lb pasta uncooked
  • 1 cup shredded parmesan cheese
  • salt to taste
  • pepper to taste
  • fresh parsley optional garnish

Instructions

  1. heat a large pot over medium-high heat.
  2. add 2 tablespoons of olive oil and chicken breast.
  3. season with salt and pepper to taste.
  4. cook until chicken is no longer pink.
  5. remove and set aside.
  6. add the remaining tablespoon of oil, and the mushrooms and garlic.
  7. season with salt and pepper to taste.
  8. cook 2 minutes, stirring occasionally.
  9. return the chicken to the pot.
  10. add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
  11. simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
  12. when pasta is tender, stir in parmesan cheese until smooth.
  13. remove from heat.
  14. garnish with fresh parsley.