Chicken Marsala Pasta
Roasted Asparagus
Wine Recommendation
Josh Chardonnay
Ingredients
- 12 oz whole-grain spaghetti
- 1½ lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ½ cup all-purpose flour
- 3 Tbsp olive oil, divided
- 1 (16-oz) pkg sliced mushrooms
- ¾ cup Marsala wine (or use chicken broth)
- ¾ cup low-sodium chicken broth
- 6 slices mozzarella cheese
Instructions
- Cook pasta according to package directions.
- Cut chicken in half lengthwise; pound to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper. Place flour in a shallow bowl; dredge chicken in flour, shaking off excess.
- Cook chicken, in 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.
- Meanwhile, cook mushrooms in 1 Tbsp hot oil in large skillet over medium-high heat, 7 minutes or until tender, stirring occasionally. Stir in wine and broth; bring to a boil.
- Add chicken to skillet with mushroom mixture; reduce heat, and simmer 3 to 4 minutes or until sauce is thickened and chicken is done. Top chicken with cheese; cover and let stand until melted. Serve over pasta.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 cloves garlic, minced
Side Dish Instructions
- Preheat oven to 425°F. Toss together asparagus, oil, salt, pepper, and garlic on a rimmed baking sheet; spread in a single layer.
- Bake 10 to 15 minutes or until asparagus is browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
527
|
38
|
565
|
| Fat (g) | 16 | 2 | 18 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 42 | 2 | 44 |
| Carb (g) | 51 | 4 | 55 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 419 | 99 | 518 |
Quick & Healthy Meal Plan
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