3 tbsp olive oil
1½ lb chicken breast, cut into chunks, boneless, skinless
2 cups white mushroom, or button mushrooms, sliced
1 white onion, sliced
3 cups chicken stock
1½ cups heavy cream
1 cup marsala wine
3 cups penne pasta, uncooked
1 cup parmesan cheese, shredded
salt, to taste
pepper, to taste
1 tbsp fresh parsley, optional, for garnish
Heat a large pot over medium-high heat. Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste. Cook until chicken is no longer pink. Remove and set aside.
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.
Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
Simmer for about 15 to 20 minutes until pasta is tender, stirring occasionally. When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
Garnish with fresh parsley. Enjoy!
Sugar: 8g
:
Calcium: 280mg
Calories: 851kcal
Carbohydrates: 57g
Cholesterol: 193mg
Fat: 40g
Fiber: 3g
Iron: 3mg
Monounsaturated Fat: 15g
Polyunsaturated Fat: 3g
Potassium: 781mg
Protein: 54g
Saturated Fat: 19g
Sodium: 556mg
Vitamin A: 1240IU
Vitamin C: 6mg
