Penn Herb Wellness Guide
Chicken Marsala Pasta
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
Directions
- Salt and pepper chicken. Preheat skillet and add olive oil. Add chicken to skillet and brown. Remove chicken.
- Saut mushrooms, onions, and garlic with a pinch of kosher salt. Saut 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.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.