This recipe uses store bought alfredo sauce.
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breast halves
- 2 cups sliced mushrooms
- 1 red pepper, cut into strips
- 1 garlic clove, minced
- 1 (10oz.) container of alfredo sauce
- 1/4 cup marsala wine or a sweet white wine
- 1 (9oz.)package angel hair pasta
- 1/4 cup chopped fresh parsley, optional
In a large skillet, heat the olive oil. Add the chicken and brown on all sides. Remove chicken from skillet and set aside. In the same skillet, add the mushrooms, red pepper and garlic. Cook over medium heat for 4-5 minutes or until tender. Stir occasionally while cooking. Add the alfredo sauce and marsala. Stir and continue cooking for 1 minute over medium heat. Add the chicken and cover. Reduce heat to low and simmer for 20 minutes. While the chicken is simmering, prepare the angel hair pasta according to package directions. Drain the pasta and put equal amounts on each of four serving plates. Put one chicken breast half atop the pasta on each plate and spoon remaining sauce over the pasta and chicken. Garnish with parsley if desired.
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Source: The Detroit News
Submitted By: Linda Wilson
Creamy Chicken Marsala w/Angel Hair