Chicken Marsala Pasta
This quick and easy dinner can be thrown together in just one pan. We take a traditional recipe and put our own twist on it.
Ingredients
- 1 lb Uncooked chicken breasts
- 1 lb Fresh mushrooms
- 1/2 lb Pasta
- 1/2 C Fresh grated parmesian cheese
- 1/2 C Chicken broth
- 1/2 C Dry white wine
- 1/4 C Fresh lemon juice
- 1/4 C Fresh chopped parsley
- 3 T Butter
- 2 T Olive oil
- 1 t Dijon mustard
- 3 Cloves Fresh garlic
- Salt and pepper to taste
Instructions
- Assemble all ingredients. Boil pasta following directions on the package. Drain and set aside, adding 1 T of olive oil and stirring to coat the pasta.Season chicken breasts. Add 1T butter and 1T olive oil to pan. Cook chicken breasts on both sides over medium heat until just shy of being fully cooked. Remove from pan and set aside. Slice up chicken breasts into bite sized pieces.Add remaining butter to the pan. Slice mushrooms and sauté in pan until cooked. Mince the garlic and add to the pan, stirring and allowing to cook for 1 minute. Add white wine and use it to deglaze the pan. Add broth, lemon juice and dijon mustard. Stir and allow the sauce to thicken for about a minute or two. Return the pasta and chicken to the pot and stir. Allow the mixture to continue cooking for about 2 minutes, making sure the chicken is cooked thoroughly. Add additional white wine and/or olive oil if the mixture is too dry.Turn off the heat. Stir in the parsley and parmesan cheese. Serve.
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