Description
A delicious and romantic dish featuring chicken marsala pasta in a rich red wine sauce, perfect for Valentine’s Day.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup mushrooms, sliced
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, add garlic and mushrooms, sautéing until mushrooms are tender.
- Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- Stir in the heavy cream and return the chicken to the skillet. Simmer for an additional 5 minutes.
- Add the cooked fettuccine to the skillet, tossing to coat in the sauce.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegetarian option, substitute chicken with tofu or additional mushrooms.
- Pair with a side salad and garlic bread for a complete meal.
- Adjust the amount of Marsala wine to taste.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg