Ingredients
Scale
- 12 oz pasta (fettuccine or penne)
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup Marsala apple vinegar
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp dried thyme
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and reserve some cooking water.
- In a skillet over medium-high heat, heat olive oil and sauté seasoned chicken until browned. Remove from the skillet.
- In the same skillet, cook mushrooms until soft, then add garlic and sauté briefly.
- Pour in chicken broth and Marsala apple vinegar; let simmer for a few minutes.
- Stir in cooked chicken, heavy cream, Parmesan cheese, and thyme. Adjust consistency with reserved pasta water if needed.
- Toss in the cooked pasta until well-coated with sauce. Serve hot garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 620
- Sugar: 4g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg