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Ingredients
- 1/2 cup plus 1 tablespoon all-purpose flour, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
- 1/4 cup olive oil
- 1/4 cup butter, divided
- 1 cup sliced fresh shiitake mushrooms
- 1 cup sliced baby portobello mushrooms
- 2 large shallots, chopped
- 1 cup marsala wine
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 2 tablespoons minced fresh parsley
- PASTA:
- 1 package (16 ounces) angel hair pasta
- 1 whole garlic bulb, minced
- 1/4 cup olive oil
- 3 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dash crushed red pepper flakes
Directions
- 1. Place 1/2 cup flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil and 2 tablespoons butter in batches until no longer pink. Remove and keep warm.
- 2. Saute mushrooms and shallots in remaining butter until tender. Add wine, stirring to loosen browned bits from pan. Sprinkle with remaining flour; stir until blended. Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened.
- 3. Meanwhile, in a Dutch oven, cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. In the same Dutch oven, saute garlic in oil and butter for 2 minutes. Return pasta to the pan; stir in the cheese, salt, pepper, pepper flakes and reserved cooking liquid.
- 4. Place pasta on a serving platter; top with chicken and sauce. Sprinkle with parsley.
Nutrition Facts
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