Mushroom Chicken Pasta
Earthy Mushrooms and Thyme and a Garlicky Marsala Cream Sauce make this Mushroom Chicken Pasta so flavorful! Easy enough for a weeknight, yet fancy enough to serve to company, this pasta dish is a winner!
Servings: 6
Equipment
- 1 Large Saute Pan
- 1 Wooden Spoon
- 1 measuring spoons
- 1 measuring cups
Ingredients
- 2 Cups Baby Bella Mushrooms cleaned with a cloth
- 1 tsp Dried Thyme
- 2 tsp Minced Garlic
- 1½ Cups Shredded Chicken slow cooker shredded chicken
- ½ Cup Half n Half
- 1 tbsp Butter
- 1 tbsp Extra Virgin Olive Oil
- ½ Cup Marsala Wine
- ½ lb Spaghetti
- 2 Cups Spinach fresh
- ½ Cup Shredded Parmesan Cheese plus more for garnish
- Salt and Pepper to taste
- 1 tsp Fresh or Dried Parsley a sprinkling for garnish
Instructions
- Boil water and cook the pasta according to the package instructions. Reserve 2 tbsp of the pasta water for use with the sauce.
- Over Medium Heat, melt 1 tbsp Butter and 1 tbsp EVOO. Add Garlic and cook 1 minute until fragrant.
- Add the Mushrooms and stir occasionally, about 4 minutes.
- Add the Thyme and ½ Cup Marsala Wine to deglaze the pan, stirring to loosen brown bits in the pan.
- Stir in the spinach, wilting the greens - cooking about 1 minute. Add ½ Cup Half n Half, the pre-cooked shredded chicken and ½ Cup Shredded Parmesan cheese tossing to coat all ingredients and create a sauce. Add the cooked Spaghetti and toss well. Add reserved pasta water to create a thinner consistency, adding 1 tbsp at a time.
- Flavor the dish with freshly ground pepper and salt to taste. Garnish with a sprinkling of parsley and freshly shredded cheese. Enjoy!