Ingredients

The following ingredients have 4 Servings
  • 3 chicken breasts, boneless, skinless
  • 3 Tbsp. Olive oil
  • 8 oz. mushrooms, sliced
  • 1/2 white onion, diced
  • 2 tsp. garlic, minced
  • 1 cup Marsala wine
  • 2 cups chicken broth, low sodium
  • 3 cups heavy cream
  • 1 lb. fusilli pasta, uncooked
  • 1 tsp. Salt and pepper to taste
  • 1 tsp. oregano, dried
  • 1 tsp. basil, dried
  • 1/2 tsp. thyme, dried
  • 1-2 Tbsp. cornstarch
  • 2 Tbsp. milk
  • 1/4 cup Parmesan, freshly grated
  • 1/2 bunch Parsley, roughly chopped

Instruction

  • Cut chicken breast into small, bite sized pieces. Heat a large stockpot over medium-high heat and add in 2 Tbsp. olive oil. Add chicken into the pot.
  • Season the chicken with salt and pepper. Cook the chicken cubes completely (until no longer pink). Set chicken aside on a plate.
  • Add last Tbsp. of olive oil and add in sliced mushrooms, onions and garlic and cook for 2-3 minutes on medium heat, stirring occasionally and then add chicken back in. Add in the chicken broth, heavy cream, marsala wine, pasta and seasonings.
  • Bring to a boil, then place lid on, turn heat down to low and cook for 10-12 minutes or until pasta is cooked. Remove lid. Mix cornstarch and milk in a small bowl and add into pasta to thicken. Bring to a boil to thicken for 5-10 min, adding more cornstarch as needed. Garnish with the fresh parmesan and parsley. Serve immediately.