- Preparation time
- 15 mins
- Cooking time
- 20 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Main Course
- Posted by
- Posted on
- April 4, 2016
- 4 Tbsp
- Butter
- 4 Tbsp
- Olive Oil
- 2 lb
- Chicken Breast - Boneless Skinless
- 1/2 Cup
- Dry Marsala Wine
- 1/4 Cup
- Green Onion / Spring Onion (Finely Chopped)
- 1/4 Cup
- Shallot (Finely Chopped)
- 2 tsp
- Garlic - Fresh (Finely Chopped)
- 1 Cup
- Cream - Heavy Whipping
- 10 oz
- Mushrooms - White
- 1/2 tsp
- Paprika - Smoked
- 1/2 tsp
- Paprika - Sweet
- 3 Can (450g)
- Tomatoes - Canned, Chopped
- 1 tsp
- Salt
- 1/2 tsp
- Pepper - Ground Black
- 1 lb
- Fettuccine (Based on Dry Pasta - Double Quantity if using Fresh Pasta)
- 1/4 Cup
- Parmesan cheese
A wonderful creamy pasta dish with a hint of smokiness from the paprika. If you prefer more smokiness swap out the sweet paprika for additional smoked paprika but be careful as some smoked paprika’s can be overpowering.
- Heat butter and oil in large heavy skillet over medium heat.
- When foam subsides, add chicken, onions, mushrooms and garlic
- Cook, stirring occasionally, until chicken begins to brown, about 7 minutes.
- Add Dry Marsala and boil 2 or 3 min
- Stir in cream, tomatoes, smoked paprika, salt, and pepper
- Heat to boiling over high heat. then reduce heat to medium and simmer until sauce is slightly thickened and chicken is cooked through, 3-5 minutes
- Stir in ¼ cup of parmesan and remove from heat.
- Cook pasta in boiling salted water then Drain thoroughly and transfer to wide serving bowl.
- Pour sauce over pasta; sprinkle with Parmesan and toss to combine. Serve hot.