Ingredients
Scale
- 12 oz pasta (fettuccine or penne)
- 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 substitute with additional chicken broth)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
- In a skillet over medium heat, warm olive oil and sauté seasoned chicken until browned. Set aside.
- In the same skillet, cook mushrooms until softened, then add garlic and sauté briefly.
- Pour in chicken broth and Marsala apple vinegar; let simmer for 2 minutes.
- Stir in heavy cream and Parmesan cheese until melted. Return chicken to skillet along with thyme and mix in cooked pasta, adding reserved pasta water as needed for desired consistency.
- Adjust seasoning with salt and pepper; garnish with parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 550
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg