Chicken Marsala Pasta

Recipe Source: Salt and Lavender

Ingredients:

• 8 ounces uncooked pasta
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 2 large chicken breasts cut into small pieces
• 1/4 teaspoon garlic powder
• Flour for dredging
• 8 ounces cremini mushrooms
• 1/2 cup marsala wine
• 1/2 cup chicken broth
• 1/2 teaspoon Dijon mustard
• 1/2 cup heavy/whipping cream
• Salt & pepper to taste
• Freshly grated parmesan cheese to taste

Directions:

1. Boil a large, salted pot of water for the pasta. Cook pasta according to package directions until al dente.
2. Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour.
3. Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.
4. Once the skillet is hot, add the chicken. Cook it for 5-6 minutes, stirring occasionally, until the chicken is slightly browned. Take the chicken out of the pan and set aside.
5. Add the remaining butter to the skillet. Add the mushrooms and cook for 3-4 minutes or until the mushrooms have released water and it's cooked off a bit. Take the mushrooms out of the pan (ok to put on same plate as chicken).
6. Add the chicken broth, marsala, and Dijon mustard to the pan. Stir until the mustard has dissolved and let it bubble for 2 minutes or so.
7. Add the cream, chicken, and mushrooms to the pan, and reduce the heat to medium. Cook for a few minutes until the sauce has thickened and the chicken has cooked through.
8. Season with salt & pepper as needed. Drain the pasta and toss it with the sauce (add a little water from the pasta if needed to thin the sauce) and serve with extra parmesan cheese.