Chicken Marsala Fettuccine

The Perfect Pasta Version Of This Classic Dish!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 30 minutes

2 packages Buitoni’s Fresh Fettuccine 
1 1/2 lbs boneless, skinless chicken breast, sliced thin
8 oz. Cremini mushroom, sliced
2 tbsp olive oil
1/2 stick butter
1 1/4 cup Marsala wine
4 cloves garlic, sliced thin
1/2 tsp dried oregano
1 cup cream
1 cup milk
1/2 cup pasta water
1 tbsp flour
minced parsley
Parmesan cheese
Cooking Tools
Stock pot
Large skillet 

Cook pasta according to package directions. In a skillet on medium high heat, add in olive oil and butter until melted.  Add in sliced chicken breast and saute until slightly browned.  Place mushrooms and garlic into the skillet and saute for additional 5 minutes.  Add in flour and mix until flour is absorbed.  Pour in the Marsala wine and loosen the brown bit off the bottom of the skillet.  Add in the cream,  milk, oregano and reduce heat and cook for additional 15 minutes until sauce thickens and the chicken is cooked through.  Drain pasta, reserve 1/2 cup pasta water. Place drained pasta into the skillet and toss with the Chicken Marsala, pour in the pasta water and cook for additional minute, salt and pepper to taste.  Place in serving bowls and garnish with minced parsley and Parmesan cheese.
Serves 4

Leave a Reply

%d bloggers like this: