Creamy Chicken Marsala Pasta
**Ingredients:
*Chicken & Pasta:
- 2 boneless, skinless chicken breasts (sliced)
- 10 oz pasta (fettuccine or penne)
- 2 tbsp olive oil
- 2 tbsp butter
*Sauce:
- 8 oz mushrooms (sliced)
- 3 cloves garlic (minced)
- ¾ cup Marsala wine
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup Parmesan cheese (grated)
- Salt & black pepper to taste
- 1 tsp dried Italian seasoning
- Fresh parsley for garnish
**Directions:
1. Cook Pasta: Boil pasta according to package instructions; drain and set aside.
2. Cook Chicken: Heat olive oil and 1 tbsp butter in a pan. Season chicken with salt and pepper, then cook until golden brown. Remove and set aside.
3. Make Sauce: In the same pan, add remaining butter and sauté mushrooms and garlic. Pour in Marsala wine, scraping up bits from the pan. Let it reduce.
4. Finish Sauce: Add chicken broth, heavy cream, Parmesan, and Italian seasoning. Simmer until thick.
5. Combine: Add cooked pasta and chicken back into the pan. Toss to coat.
6. Serve: Garnish with parsley and extra Parmesan.
- Serves: 4 people
- Approx. 600-700 kcal