HealthNotes

Chicken Marsala Pasta

• From: Eclectic Recipes

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-size pieces

• 1 pinch kosher salt

• 1 pinch pepper

• 1 cup baby portobella mushrooms, chopped

• 1/2 onion, chopped

• 2 cloves garlic, grated

• 4 Tbs butter

• 4 Tbs flour

• 2 cups chicken stock

• 2 cups Marsala wine

• 1/2 tsp dried oregano

• 1/2 tsp dried rosemary

• 1/2 tsp dried basil

• 1/2 tsp dried parsley

• 1/2 lb frozen spinach, thawed

• 1 16 oz package penne pasta

• 2 Tbs olive oil

Herbed chicken served over pasta and covered in a creamy Marsala sauce.

Directions

• Salt and pepper chicken. Preheat skillet and add olive oil. Add chicken to skillet and brown. Remove chicken.
• Sauté mushrooms, onions, and garlic with a pinch of kosher salt. Sauté until tender.
• Turn heat to low. Melt butter in same pan and whisk in flour. Cook for 2 to 3 minutes.
• Add chicken stock and Marsala wine while whisking constantly. Add oregano, rosemary, basil, and parsley. Turn heat to high and bring to boil. Sauce will thicken.
• Add cooked chicken and spinach. Simmer for about 10 minutes.
• Cook pasta according to package instructions; drain. Combine everything together in a serving dish.