Mushroom Chicken Marsala Pasta
One of those easy weeknight recipes that you’ll want to make over and over again!
Servings: 4 people
Ingredients
- 6 chicken thighs cut into bite sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- Kosher salt and freshly cracked black pepper
- ½ teaspoon dried oregano
- 2 tablespoons all purpose flour
- 1 cup sliced wild mushrooms
- 1 shallot roughly chopped
- ½ cup Marsala Wine
- ½ cup Chicken Stock
- Fresh oregano for seasoning
- ½ lb fettuccine cooked
Instructions
- Heat the olive oil and butter in a sauté pan.
- Season the chicken with salt, pepper, dried oregano and lightly dust with flour. Cook the chicken in the olive oil butter mixture for 8-10 minutes, stirring frequently until fully cooked. Remove to a plate and set aside.
- Add the chopped shallots and mushrooms to the pan and sauté for 4-5 minutes until the mushrooms are golden brown. Deglaze with the Marsala and add chicken stock. Reduce the liquid until slightly thickened, about 5 minutes. Return the chicken back into the pan and the cooked pasta and serve immediately. Scatter the top with fresh oregano.
Notes
You can use chicken breasts – but the chicken thighs are way more flavorful, pinkie promise! And the mushrooms could be optional. You’ll love every last bite of this – I promise!
Nutrition
Calories: 728kcal | Carbohydrates: 51g | Protein: 38g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 222mg | Sodium: 213mg | Potassium: 650mg | Fiber: 3g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg