One-Pot Creamy Chicken Marsala Pasta

Story behind the recipe

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Ingredients

• 3 tablespoonsolive oil
• 1.5 lbboneless, skinless chicken breast, cut into chunks
• 2 cupswhite mushrooms, sliced
• 1 white onion, sliced
• 3 cupschicken stock
• 1.5 cupsheavy cream
• 1 cupmarsala wine
• 3 cupspenne pasta, uncooked
• 1 cupshredded parmesan cheese
• to taste salt
• to taste pepper
• 1 tablespoonfresh parsley, optional garnish

Directions

1. 1

   Heat a large pot over medium-high heat.

2. 2

   Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.

3. 3

   Cook until chicken is no longer pink. Remove and set aside.

4. 4

   Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.

5. 5

   Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.

6. 6

   Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.

7. 7

   When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.

8. 8

   Garnish with fresh parsley and enjoy.