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- Cook pasta according to package directions. Drain and cover to keep warm.
- Meanwhile, season chicken with salt and pepper. In an extra-large nonstick skillet on medium-high, heat 2 tsp oil. Add chicken and cook, stirring frequently, until no longer pink inside, 7 to 9 minutes. Transfer chicken to a plate and tent with foil to keep warm.
- Reduce heat to medium and add remaining 2 tsp oil to skillet. Add mushrooms, shallots and garlic and cook, stirring frequently, until mushrooms are browned, 4 to 5 minutes. Add sherry and simmer until reduced by half, about 1 minute. Add broth and simmer until liquid is slightly thickened, 1 to 2 minutes.
- Remove skillet from heat and stir in mascarpone and nutmeg, stirring until fully combined and creamy. Return chicken and any juices to skillet and stir to combine.
- Add reserved pasta and tomatoes and toss until pasta is coated with sauce. Divide among plates and garnish with Parmesan and chives, dividing evenly.
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- Serving Size 1 1/2 cups
- Calories 584
- Carbohydrate Content 62 g
- Cholesterol Content 122 mg
- Fat Content 20 g
- Fiber Content 7 g
- Protein Content 42 g
- Saturated Fat Content 10 g
- Sodium Content 286 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g