Chicken Marsala Fettuccine

1. 1

   Gather all ingredients.

2. 2

   Bring a large pot of salted water to a boil over high heat. Add the fettuccine; cook for 2 minutes less than the package directions for slightly firm pasta. Drain, reserving 1/2 cup of the cooking water.

3. 3

   While the pasta cooks, mix 1/4 cup of the flour and 1/4 teaspoon of the salt in a large bowl. Add the chicken tenders one at a time, tossing to coat evenly with the flour. Shake off any excess flour from the chicken and place on a plate.

4. 4

   Heat a large skillet over medium-high, add the oil and butter, and cook, swirling often, until the butter melts, 30 to 45 seconds. Arrange the chicken tenders in a single layer in the skillet and cook, turning once halfway through, until browned and a thermometer inserted into the thickest part of a tender reads 165 degrees F (73 degrees C), about 8 minutes. Transfer the chicken to a wire rack.

5. 5

   Add the shallot to the skillet and cook over medium-high, stirring constantly, until translucent, about 1 minute. Add the mushrooms and cook, stirring often, until the edges are browned, about 3 minutes.

6. 6

   Stir in the Marsala and cook, stirring occasionally and scraping up the browned bits from the bottom of the skillet, until slightly reduced, about 4 minutes.

7. 7

   Stir in the chicken stock, cream, Italian seasoning, black pepper, and garlic powder; bring to a boil over medium-high. Reduce the heat to medium and cook, stirring occasionally, until the sauce slightly thickens, about 3 minutes.

8. 8

   Whisk in the remaining 2 tablespoons flour and 1 1/4 teaspoons salt until smooth, about 1 minute. Stir in the spinach and cook, stirring often, until the spinach wilts, about 1 minute.

9. 9

   Add the pasta and chicken tenders and cook over medium-high, tossing constantly, until heated through, about 2 minutes. Remove from the heat. Stir in the Parmesan until combined, adding the reserved pasta water 2 tablespoons at a time, if needed, to reach the desired consistency. Garnish with chopped fresh parsley and serve immediately.

• Calories 745.98 kcal ▲ High 37%
• Protein 40.45 g ↗ Good Source 81%
• Carbohydrate 68.26 g 25%
• Total Fat 27.62 g ▲ High 35%
• Saturated Fat 13.51 g ▲ High 68%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 111.63 mg ▲ High 37%
• Sodium 856.93 mg ▲ High 37%
• Dietary Fiber 3.52 g — Moderate 13%
• Total Sugars 7.63 g --
• Added Sugars 5.88 g — Moderate 12%
• Calcium 257.03 mg — Moderate 20%
• Iron 3.36 mg — Moderate 19%
• Potassium 192.08 mg ⌄ Low Source 4%
• Vitamin A 71.22 mcg ⌄ Low Source 8%
• Vitamin C 1.12 mg ⌄ Low Source 1%
• Vitamin D 0.08 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷