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