One-Pot Creamy Chicken Marsala Pasta

• olive oil3 tablespoon
• boneless, skinless chicken breast1½ lb
• white mushroom5¼ oz
• white onion1
• chicken stock3 cups
• heavy cream1½ cups
• marsala wine1 cup
• penne pasta10½ oz
• shredded parmesan cheese3½ oz
• salt0
• pepper0
• fresh parsley1 tablespoon

Instructions

1. 1

   Heat a large pot over medium-high heat.

2. 2

   Add 2 tablespoons of olive oil and chicken breast.

3. 3

   Season with salt and pepper to taste.

4. 4

   Cook until chicken is no longer pink.

5. 5

   Remove and set aside.

6. 6

   Add the remaining tablespoon of oil, and the mushrooms and onion.

7. 7

   Season with salt and pepper to taste.

8. 8

   Cook until onions are browned, stirring occasionally.

9. 9

   Return the chicken to the pot.

10. 10

    Add the stock, cream, wine, and pasta, bring up to a simmer, and cover. *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor.

11. 11

    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.

12. 12

    Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.

13. 13

    When pasta is tender, stir in parmesan cheese until smooth.

14. 14

    Remove from heat.

15. 15

    Garnish with fresh parsley.

16. 16

    Enjoy!