Chicken marsala over fettucine is a wonderfully rich Italian-American dish. Think chicken cutlets, mushrooms, and spinach cooked in a creamy Marsala wine sauce served over pasta—the ultimate comfort food.
Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::6 (serving size: about 1 1/3 cups pasta, about 2 tenderloins)
Ingredients
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1 (16 ounce) package uncooked fettuccine
1/4 cup, plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons kosher salt, divided
1 1/2 pounds boneless, skinless chicken breast tenderloins, patted dry
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot, finely chopped
1 (8 ounce) package fresh sliced cremini mushrooms
1 1/2 cups Marsala wine
1 cup chicken stock
1 cup heavy whipping cream
2 teaspoons Italian seasoning
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 (10 ounce) package fresh baby spinach
4 ounces Parmesan cheese, finely shredded
finely chopped fresh flat-leaf parsley
Directions
Gather all ingredients.
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Bring a large pot of salted water to a boil over high. Add fettuccine; cook 2 minutes less than package instructions for al dente. Drain, reserving 1/2 cup cooking water.
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While pasta cooks, stir together 1/4 cup of the flour and 1/4 teaspoon of the salt in a large bowl. Add chicken tenders, one at a time, and toss to coat evenly with flour. Shake excess flour off chicken, and transfer to a plate.
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Heat a large skillet over medium-high, add oil and butter; cook, swirling often, until butter melts, 30 to 45 seconds. Place chicken tenders in skillet in a single layer, and cook, turning once halfway through, until browned and a thermometer inserted into the thickest part of the tender registers 165 degrees F (73 degrees C), about 8 minutes. Transfer chicken to a wire rack.
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Add shallot to skillet; cook over medium-high, stirring constantly, until translucent, about 1 minute. Add mushrooms; cook, stirring often, until browned on edges, about 3 minutes.
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Stir in Marsala; cook, stirring occasionally and scraping browned bits off bottom of skillet, until slightly reduced, about 4 minutes.
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Stir in chicken stock, cream, Italian seasoning, black pepper, and garlic powder; bring to a boil over medium-high. Reduce heat to medium, and cook, stirring occasionally, until sauce is slightly thickened, about 3 minutes.
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Whisk in remaining 2 tablespoons flour and 1 1/4 teaspoons salt until smooth, about 1 minute. Stir in spinach; cook, stirring often, until spinach is wilted, about 1 minute.
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Add pasta and chicken tenders; cook over medium-high, tossing constantly, until heated through, about 2 minutes. Remove from heat. Stir in Parmesan until combined, adding reserved pasta water 2 tablespoons at a time, if needed, to reach desired consistency. Garnish with chopped fresh parsley and serve immediately.
Dotdash Meredith Food Studios