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1 lb pasta (shells or your preferred shape)
For the Chicken and Sauce:
1 lb chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons butter
8 oz mushrooms, sliced
2 shallots, finely chopped
3 garlic cloves, minced
1 cup non-alcoholic Marsala substitute (use red grape juice with a splash of apple cider vinegar or extra chicken broth)
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside.
Cook the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat.
Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes, until golden brown on all sides. Remove from the skillet and set aside.
Sauté Aromatics and Mushrooms:
In the same skillet, add the chopped shallots and cook for 2 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms and sauté until browned and tender, about 5 minutes.
Deglaze the Pan:
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