One-Pot Creamy Chicken Marsala Pasta
Ingredients
-
1
tablespoon
olive oil
-
1 ½
lbs
raw boneless skinless chicken breasts, cut into small bite-sized chunks
-
8
oz
sliced white mushrooms
-
2/3
cup
Marsala wine, divided
-
4
tablespoons
light butter
-
4
tablespoons
all-purpose flour
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
1 ½
cups
skim milk
-
2 ½
cups
low sodium chicken broth
-
½
teaspoon
dried oregano
-
½
teaspoon
dried thyme
-
12
oz
dry whole wheat pasta
-
1
oz
Parmesan cheese, freshly shredded
-
1-2
tablespoons
fresh chopped parsley
Instructions
- Heat olive oil in a large pot over medium-high heat and cook the chicken until browned.
- Add garlic, mushrooms, and 3 tablespoons of Marsala wine, cooking until mushrooms are soft.
- Remove the chicken and mushrooms, keeping them warm.
- Lower the heat, add butter, and whisk in flour, salt, and pepper until combined.
- Gradually whisk in milk, then add chicken broth, remaining Marsala wine, thyme, and oregano.
- Increase heat to medium-high and bring to a boil.
- Add pasta, reduce heat, and cook uncovered, stirring occasionally until pasta is tender.
- Stir in Parmesan cheese and return the chicken and mushrooms to the pot, mixing well.
- Sprinkle with parsley and serve.
Nutrition Facts (estimated)
Servings
8
Calories
353
Total fat
9g
Total carbohydrates
39g
Total protein
30g
Sodium
468mg
Cholesterol
0mg
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