Chicken Marsala Fettuccine

“Yum!! Serve with a hunk of crusty bread and dinner is served!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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