Chicken Marsala Pasta
Very easy
Hannah
Hannah

Chicken Marsala Pasta

4 minutesPrep time

22 minutesCook time

457 cal.Per serving

Ingredients for 1

Chicken tenderloins

3

Chicken tenderloins

Flour (all-purpose)

1 tbsp

Flour (all-purpose)

Pasta (orecchiette)

1/2 cup

Pasta (orecchiette)

Baby bella mushrooms (whole)

1 cup

Baby bella mushrooms (whole)

Marsala wine

2 tbsp

Marsala wine

Chicken broth

1.5 cups

Chicken broth

Garlic

1 clove

Garlic

Utensils

Stovetop, Frying pan, Cast Iron Skillet, Knife

recipe

  • Step 1
    Cut the chicken breast into 1 inch pieces.
  • Step 2
    Peel & chop the garlic.
  • Step 3
    Wash & thinly slice the mushrooms.
  • Step 4
    Heat a drizzle of oil in a pan on medium-high heat. Add chicken to the pan & season with salt & pepper. Add half of the flour & stir. Cook for 3-4 min just until the chicken is no longer pink. Remove the chicken & set aside.
  • Step 5
    Add the mushrooms, garlic & an additional drizzle of oil. Season with salt & pepper. Cook for 7-8 min until the mushrooms are well browned.
  • Step 6
    Add the marsala wine & stir for 1 min or until the wine has reduced by half.
  • Step 7
    Add the pasta, chicken broth & chicken to the pan. Season with salt. Cover & cook for 7-8 min on high heat.
  • Step 8
    Remove the lid & add a dab of butter & the remaining flour. Stir & allow the sauce to thicken for 2 min. Serve the pasta topped with fresh herbs if you have. Enjoy!