Chicken and Mushroom Marsala
Creamy Tomato Pasta
Ingredients
- ½ lb chicken cutlets
- ¼ tsp kosher salt
- ⅛ tsp pepper
- 3 Tbsp all-purpose flour
- ½ Tbsp olive oil
- 1 Tbsp butter
- ½ cup chopped onion
- 1½ cups sliced mushrooms
- ¼ cup dry Marsala wine
- ¼ cup unsalted chicken stock
Instructions
- Sprinkle chicken with salt and pepper; dredge in flour, shaking off excess.
- Cook in hot oil 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 onion and mushrooms. 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 thickens and chicken is done.
Side Dish Ingredients
- 3 oz whole wheat linguine
- ⅔ cup unsalted chicken stock
- ⅓ cup water
- 1 oz goat cheese
- 2 Tbsp shredded Parmesan cheese
- ½ cup grape tomatoes, cut in half
- 3 Tbsp thinly sliced fresh basil, divided
Side Dish Instructions
- Break pasta in half. Bring stock and water to a boil in a medium saucepan. 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 | 2 | 2 | |
| Calories |
337
|
225
|
562
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 30 | 12 | 42 |
| Carb (g) | 19 | 36 | 55 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 363 | 221 | 584 |
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