Ingredients
1/2 cup plus 1 tablespoon all-purpose flour, divided1/4 teaspoon salt1/4 teaspoon pepper1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips1/4 cup olive oil1/4 cup butter, divided1 cup sliced fresh shiitake mushrooms1 cup sliced baby portobello mushrooms2 large shallots, chopped1 cup marsala wine1 cup chicken broth1 cup heavy whipping cream2 tablespoons minced fresh parsleyPASTA:1 package (16 ounces) angel hair pasta1 whole garlic bulb, minced1/4 cup olive oil3 tablespoons butter1/2 cup grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepperDash crushed red pepper flakes
Preparation
Place 1/2 cup flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil and 2 tablespoons butter in batches until no longer pink. Remove and keep warm.
Saute mushrooms and shallots in remaining butter until tender. Add wine, stirring to loosen browned bits from pan. Sprinkle with remaining flour; stir until blended. Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened.
Meanwhile, in a Dutch oven, cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. In the same Dutch oven, saute garlic in oil and butter for 2 minutes. Return pasta to the pan; stir in the cheese, salt, pepper, pepper flakes and reserved cooking liquid.
Place pasta on a serving platter; top with chicken and sauce. Sprinkle with parsley.
