Chicken Marsala Fettuccine

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.