1 ½ lb boneless, skinless chicken breast (680 g), cut into chunks
2 cups white mushroom (150 g), or button mushrooms, sliced
1 white onion, sliced
3 cups chicken stock (720 mL)
1 ½ cups heavy cream (360 mL)
1 cup marsala wine (240 mL)
3 cups penne pasta (300 g), uncooked
1 cup shredded parmesan cheese (100 g)
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, optional garnish
Nutrition Info
Calories 1123
Fat 60g
Carbs 102g
Fiber 3g
Sugar 11g
Protein 41g
How to Make It
1. Step
Heat a large pot over medium-high heat.
2. Step
Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
3. Step
Cook until chicken is no longer pink. Remove and set aside.
4. Step
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. Step
Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
6. Step
*Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can’t get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
7. Step
Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
8. Step
When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
