Chicken Marsala Pasta (Print Version)

# Ingredients:

01 - Pasta of choice, uncooked, 8 ounces.
02 - Olive oil, 1 tablespoon.
03 - Butter, divided, 2 tablespoons.
04 - Chicken breasts, 2.
05 - Garlic powder, 1/4 teaspoon.
06 - All-purpose flour for coating.
07 - Cremini mushrooms, 8 ounces.
08 - Marsala wine, 1/2 cup.
09 - Chicken broth, 1/2 cup.
10 - Dijon mustard, 1/2 teaspoon.
11 - Heavy cream, 1/2 cup.
12 - Salt and black pepper to taste.
13 - Fresh parmesan cheese, grated, for serving.

# Instructions:

01 - Boil pasta in salted water until al dente. Save some pasta water before draining.
02 - Cut chicken into bite-size pieces. Season with garlic powder and coat in flour.
03 - Heat oil and 1 tablespoon butter in pan. Cook chicken until lightly brown, about 5 minutes. Set aside.
04 - Add remaining butter and mushrooms to pan. Cook 3-4 minutes until water releases and cooks off.
05 - Pour in broth, wine, and mustard. Simmer 2 minutes until reduced. Add cream, chicken, and mushrooms.
06 - Cook until sauce thickens and chicken is done. Season with salt and pepper. Toss with pasta and serve with parmesan.

# Notes:

01 - Uses semi-sweet or dry marsala wine.
02 - Add pasta water if sauce needs thinning.
03 - Great weeknight dinner option.

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