8 ounces fettuccine pasta
½ cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter, divided
1 pound boneless, skinless chicken breasts,
cut in half, pounded thin
1 (8 ounce) package baby bella mushrooms,
sliced
1 tablespoon chopped garlic
½ cup Marsala wine
½ cup no salt added chicken broth
½ (16.4 ounce) jar Alfredo pasta sauce
½ cup shredded Parmesan cheese
Prepare pasta according to package directions; drain.
Salt and pepper chicken breasts; set aside.
Meanwhile, in large skillet, heat oil and 1 tablespoon
butter over medium-high heat. When sizzling, lightly dredge chicken breasts in
flour and place in pan; reserve 1 tablespoon flour. Saute until golden brown on
both sides. Remove from pan; set aside.
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| You know it's February when you're jealous that your chicken breasts have a better tan than you do. |
Add remaining 1 tablespoon butter and saute mushrooms until softened; salt and pepper to taste.
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| One of my favorite smells in the world. |
Stir in reserved flour. Add in
Marsala wine and chicken broth; simmer until reduced and thickened. Add chicken
back in and continue simmering until cooked through.
Add Alfredo sauce to pasta and heat through. Serve
fettuccine Alfredo with chicken and sauce. Garnish with Parmesan cheese.
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| Amazing. |
My Rating: 4/5 "The flavors here are amazing. (By the way, you should actually add the garlic in there somewhere even though the recipe never reminds you to.) Creaminess, plus the light wine flavor, plus meaty goodness - that's a great equation. The sauce on the chicken is a bit thick, but if it were a smoother consistency this would be an easy five stars."
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