Chicken Marsala Fettuccine |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Yum!! Serve with a hunk of crusty bread and dinner is served! Ingredients:
3 tablespoons flour |
1/2 teaspoon dried thyme |
1/4 teaspoon ground black pepper |
1 lb boneless skinless chicken breast half (pounded evenly ) |
1 tablespoon olive oil |
1/2 cup dry marsala wine |
1 cup reduced-sodium chicken broth |
1 (8 ounce) package mushrooms, sliced |
1/4 cup onion, chopped |
2 garlic cloves, minded |
12 ounces whole wheat fettuccine, cooked per package directions |
fresh ground black pepper |
2 cups baby spinach leaves, chopped |
Directions:
1. In shallow dish, combine flour, thyme and pepper.
2. Coat chicken in flour mixture; reserve remaining flour mixture.
3. In large nonstick skillet, heat olive oil over medium-high heat.
4. Add chicken; cook until browned and internal temperature reaches 165*, about 3 to 4 minutes per side.
5. Remove chicken from skillet; cover to keep warm.
6. In same skillet, add wine; stir to scrape browned bits from bottom of pan.
7. Stir reserved flour mixture into broth.
8. Add broth, mushrooms, onion and garlic; bring to boil.
9. Reduce heat and simmer stirring occasionally until vegetables are tender and sauce thickens, about 3 to 4 minutes.
10. Place pasta in large serving bowl; season with pepper.
11. Thinly slice chicken.
12. Add chicken, sauce, and spinach to pasta; toss until well combined.
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