Creamy Chicken Fettucine

Ingredients:

• 12 oz. dried fettucine noodles
• 1& lbs. boneless, skinless chicken breasts
• salt & pepper, to taste
• 2 Tblsp. extra virgin olive oil
• ½ stick butter
• 1 small onion, chopped
• 1 lb. crimini mushrooms, sliced
• 4 garlic cloves, minced
• 1 cup dry marsala wine
• 8 oz. mascarpone cheese
• 2 Tblsp. Dijon mustard
• 2 Tblsp. chopped fresh flat-leaf parsley

Directions:

Bring a large pot of water to a boil. Add a handful of salt and the fettucine noodles. Cook according to package directions.

Meanwhile, cut the chicken breasts into bite-sized chunks and season with salt & pepper. In a large, deep skillet, heat the olive oil over high heat. Add the chicken and cook 4 minutes on each side. Remove the chicken from the pan and set aside.

In the same skillet, reduce the heat to medium and melt 2 Tblsp. of butter. Add onion and saute for 2 minutes. Add mushrooms and garlic and saute an additional 12 minutes.

Add the wine and let it reduce by half (approximately 5 more minutes). Stir in the mascarpone and mustard. Add the chicken back to the skillet and let heat through for 2 minutes.

When the fettucine noodles are done, toss them with the remaining butter and add them to the skillet. Toss to combine. Season with additional salt & pepper and sprinkle with parsley.