Ingredients
Scale
- 12 oz pasta (fettuccine, penne, or your favorite type)
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup Marsala apple vinegar (or substitute with chicken broth)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a skillet over medium heat, add olive oil and sauté seasoned chicken until golden brown. Remove from skillet.
- In the same skillet, sauté sliced mushrooms until softened, then add minced garlic and cook until fragrant.
- Stir in chicken broth and Marsala apple vinegar; simmer for about 5 minutes.
- Return the chicken to the skillet, add heavy cream and Parmesan cheese, mixing well.
- Combine the pasta with the sauce and serve garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 330g)
- Calories: 620
- Sugar: 3g
- Sodium: 550mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg