Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 ounces of pasta (linguine or fettuccine works best)
- 1 cup of sliced mushrooms
- 1 cup of Marsala wine
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 2 cloves of garlic, minced
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil salted water and cook pasta until al dente, then drain.
- Season chicken with salt, pepper, and Italian seasoning, then cook in olive oil until golden brown.
- Sauté mushrooms in the same skillet, then add garlic and cook for an additional minute.
- Pour in Marsala wine and simmer, scraping the pan for flavor, for about 5 minutes.
- Slice the chicken and add it back to the skillet with the drained pasta, tossing to combine.
- Serve garnished with fresh parsley.
Notes
- You can substitute Marsala wine with a mix of sherry and grape juice if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg