Chicken and Mushroom Marsala
Creamy Tomato Pasta
Ingredients
- 1½ lb chicken cutlets
- 1 tsp kosher salt, divided
- ½ tsp pepper
- ½ cup all-purpose flour
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 (8-oz) pkg chopped onions (about 1½ cups)
- 2 (8-oz) pkg sliced mushrooms
- ¾ cup dry Marsala wine
- ¾ cup unsalted chicken stock
Instructions
- Sprinkle chicken with ½ tsp salt and pepper; dredge in flour, shaking off excess.
- Cook chicken, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 2 to 3 minutes per side or until browned. Remove from skillet.
- Melt butter in skillet; add onions, mushrooms, and ½ tsp salt. Cook, stirring occasionally, 7 to 8 minutes or until tender. Stir in wine and stock; bring to a boil.
- Return chicken to pan; reduce heat, and simmer 3 to 4 minutes or until sauce is thickened and chicken is done.
Side Dish Ingredients
- 8 oz whole wheat linguine
- 2 cups unsalted chicken stock
- 1⅓ cups water
- 1 (4-oz) log goat cheese
- ¼ cup shredded Parmesan cheese
- 1 (14.5-oz) can fire-roasted diced tomatoes, drained
- ½ cup packed fresh basil leaves, thinly sliced and divided
Side Dish Instructions
- Break pasta in half. Bring stock and water to a boil in a large Dutch oven. Add pasta; cook 12 to 14 minutes, stirring often, or until liquid is almost absorbed.
- Stir in cheeses until melted. Add tomatoes and basil; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
330
|
223
|
553
|
| Fat (g) | 12 | 6 | 18 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 31 | 12 | 43 |
| Carb (g) | 18 | 32 | 50 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 428 | 360 | 788 |
Quick & Healthy Meal Plan
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