Chicken Marsala Fettuccine

Submitted by mydesigirl

"Yum!! Serve with a hunk of crusty bread and dinner is served!"

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

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.