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Export 14 ingredients for grocery delivery
Step 1
COOKING PASTA: Start boiling water to cook 10 oz of pasta al dente (not too soft – we will add it to the sauce later where it will have a chance to soften up) in salty water. Drain, but do not rinse.
Step 2
CHICKEN: Slice the chicken into bite sized pieces. Heat a stainless steel skillet over medium high, add 1 tbsp olive oil and add the chicken cubes. Season chicken with salt as you cook. Saute until golden brown, remove chicken from the skillet
Step 3
ONIONS and MUSHROOMS: Add 4 tbsp butter to the now empty skillet and turn up heat to medium high. Add 1 chopped red medium onion and cook for 4 minutes on medium heat until softened. Add 8 oz sliced mushrooms to onions and continue cooking for 3-4 more minutes on medium high heat. Remove mushrooms and onions from the skillet onto a plate.
Step 4
MADEIRA WINE CREAM SAUCE: Add 2 tbsp butter to the now empty skillet and allow it to melt. Add 4 cloves chopped garlic and cook for 1 minute. Add 1 tbsp flour to butter and cook and stir for 1 minute to create a roux. This will help thicken the sauce for the pasta.
Step 5
Reduce heat and add 1 cup Madeira. Once the sizzling has subsided, turn the stove back on and heat to a gentle simmer. Add ½ cup heavy cream and ½ cup chicken stock. Cook for 5 more minutes to allow the alcohol to evaporate and to allow the flavor of the sauce to develop.
Step 6
Turn off heat and add ½ cup Parmesan. Allow it to mix with the sauce using a wooden spoon. Taste the sauce, and if it seems too strong, add additional 1/4 cup chicken stock. Add a salt and pepper if needed. Add the mushrooms and onions back into the pan with the garlic, and simmer 1-2 more minutes.
Step 7
FINAL ASSEMBLY: Add chicken into the pan, and simmer 1-2 more minutes. Now add cooked pasta into the pan, and stir. Allow the pasta to heat for 1 minute.
Step 8
Serve sprinkled with red pepper flakes (optional) and additional Parmesan.
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