Chicken Marsala with Homemade Fettuccini

• 6 Each-Chicken Thighs-boneless, skinless
• 12 Skewers
• To Drizzle-Olive Oil
• To Taste-Chef Troy’s Spice Mix-Salt/Black Pepper
• 2 Tablespoons-Unsalted Butter
• 8 Ounces-Cremini/Shitake/Oyster/Button Mushrooms-quartered
• 3 Each-Fresh Thyme Sprigs
• ½ Cup-Dry Marsala Wine
• 2 Cups-Heavy Cream
• 3 Tablespoons-Fresh Parsley-leaves only chopped
• 1 Pound Pasta-fresh or dry
• To Garnish-Parmesan-grated

Directions

1. Cook pasta according to package instructions, drain and rinse with cold water.
2. Toss with a little oil to keep from sticking.
3. If using fresh pasta, bring a large pot of water to a boil and add a large pinch of salt.
4. Drop pasta after adding cream to sauce so it will be ready in time to add to sauce.
5. Skewer each chicken thigh with two skewers each.
6. Lightly oil and season with Spice Mix.
7. Preheat dutch oven/skillet to medium high heat, add thighs and sear on both sides.
8. Remove chicken before completely cooked and place on a plate.
9. In same pan melt butter over medium heat, add mushrooms and thyme.
10. Season with Spice Mix and cook until just cooked through, 5 minutes.
11. Add chicken to mushrooms plus any residual juices and marsala wine.
12. Cook to slightly reduce marsala, about 2 minutes and add heavy cream/1/2 the parsley.
13. Cook until sauce slightly thickens, remove chicken and add cooked pasta.
14. Toss to coat pasta, plate, top with chicken, garnish with pasta and serve.