Creamy Chicken Marsala Pasta – Page 2

Instructions:

Pasta:

Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water before draining.

Chicken:

Season chicken with salt and pepper. Dredge in flour and paprika. Cook in olive oil until browned. Set aside.

Veggies & Sauce:

Sauté mushrooms in the same pan, then add garlic. Deglaze with cranberry juice. Pour in broth, cream, and Parmesan, cooking until thickened.

Combine:

Stir in pasta, chicken, and reserved pasta water for desired consistency.

Finish:

Garnish with parsley and extra Parmesan.