Ingredients
Scale
- 12 oz pasta (fettuccine, penne, or your choice)
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup Marsala apple vinegar (or additional chicken broth)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and cook until browned on all sides; remove from skillet.
- In the same skillet, add mushrooms and sauté until soft. Add garlic and cook for another minute.
- Pour in chicken broth and Marsala apple vinegar; simmer for a few minutes.
- Return the chicken to the skillet along with heavy cream and Parmesan cheese; stir until heated through.
- Toss the pasta with the sauce until well coated. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 590
- Sugar: 3g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg