Ingredients
The following ingredients have 4 Servings
- 8 ounces uncooked pasta
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 2 large chicken breasts (cut into small pieces)
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 8 ounces cremini mushrooms
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 1/2 teaspoon Dijon mustard
- 1/2 cup heavy/whipping cream
- Salt & pepper (to taste)
- Freshly grated parmesan cheese (to taste)
Instruction
- Boil a large, salted pot of water for the pasta. Cook pasta according to package directions until al dente.
- Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.
- Once the skillet is hot, add the chicken. Cook it for 5-6 minutes, stirring occasionally, until the chicken is slightly browned. Take the chicken out of the pan and set aside.
- Add the remaining butter to the skillet. Add the mushrooms and cook for 3-4 minutes or until the mushrooms have released water and it's cooked off a bit. Take the mushrooms out of the pan (ok to put on same plate as chicken).
- Add the chicken broth, marsala, and Dijon mustard to the pan. Stir until the mustard has dissolved and let it bubble for 2 minutes or so.
- Add the cream, chicken, and mushrooms to the pan, and reduce the heat to medium. Cook for a few minutes until the sauce has thickened and the chicken has cooked through.
- Season with salt & pepper as needed. Drain the pasta and toss it with the sauce (add a little water from the pasta if needed to thin the sauce) and serve with extra parmesan cheese.
