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Creamy Chicken Marsala Pasta
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Ingredients
– 8 oz pappardelle pasta – 1 lb chicken breast chopped in pieces – 1/2 tsp garlic powder – 1/2 tsp onion powder – 1/2 tsp salt – 1/2 tsp black pepper – 1/2 tsp dried thyme – 2 tbsp olive oil divided – 1 tbsp butter – 8 oz mushrooms – 3 cloves garlic minced – 1/2 cup marsala wine – 1/2 cup chicken broth – 1/2 cup heavy cream
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Bring a large pot of water to boil and cook pasta according to package instructions for al dente. Drain and reserve a cup of pasta water.
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In a bowl, add chicken pieces and season with salt, black pepper, garlic powder, and onion powder. Mix so that it is evenly distributed.
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Heat olive oil and butter then cook chicken for about 8 minutes making sure to stir to brown all sides. Remove and set aside.
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Reduce to medium heat then add 1 tbsp of olive oil and cook mushrooms for about 6 minutes. Add garlic and cook for an additional minute.
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Add wine, broth, cream and thyme and simmer for 5 minutes to create Marsha cream sauce.
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Add cooked pasta to the cream sauce and stir. Add in the cooked chicken and give a final stir until heated through.
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