Chicken Marsala Pasta
Roasted Asparagus
Wine Recommendation
Josh Chardonnay
Ingredients
- 4 oz whole-grain spaghetti
- ½ lb boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 3 Tbsp all-purpose flour
- 1 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- ¼ cup Marsala wine (or use chicken broth)
- ¼ cup low-sodium chicken broth
- 2 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 ½ Tbsp hot oil in a skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Meanwhile, cook mushrooms in ½ Tbsp hot oil in a 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
- ¾ lb asparagus, trimmed
- 1 tsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 small clove 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 | 2 | 2 | |
| Calories |
536
|
57
|
593
|
| Fat (g) | 16 | 2 | 18 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 43 | 4 | 47 |
| Carb (g) | 52 | 7 | 59 |
| Fiber (g) | 7 | 4 | 11 |
| Sodium (mg) | 518 | 151 | 669 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
