- 12 ounces fettuccine or your choice of pasta
- 1 pound boneless, skinless chicken breasts cut into large bite-sized pieces
- 1/4 cup flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon garlic powder
- 2 tablespoon olive oil
- 10 ounces sliced mushrooms I used Crimini
- 1 cup dry Marsala wine
- 1/3 cup chicken broth or water
Bring large pot of salted water to a boil. Cook pasta according to package directions, drain, and set aside.
Meanwhile, combine flour, salt, lemon pepper, and garlic powder in a medium bowl. Add diced chicken and toss to coat.
Heat olive oil in a large skillet or dutch oven over medium-high heat. When oil is very hot, add chicken with the excess flour. Stir and cook for about 2 minutes until chicken is well coated with oil. Add mushrooms, and continue to stir fry for 3-4 minutes, until chicken is mostly cooked on the outside.
Pour in wine about a couple tablespoons at a time, stirring constantly and scraping the bottom of the pan. Continue until all wine has been added, reduce heat to medium, and simmer for 5-6 minutes, until chicken is cooked through. Stir in chicken broth and return to a simmer.
Turn off heat, add cooked pasta, and toss to coat pasta with sauce. Enjoy!
Adapted from Speedy Chicken Marsala at Taste of Home.
- Prep Time: 15
- Cook Time: 15
- Category: Main