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Chicken and mushroom marsala

Name: Chicken and mushroom marsala
Cook time: 15 min
Yield: 4
Cuisine: Sicily, Italy

with tagliatelle and wilted baby spinach

Ready in around 15 mins

RECIPE FACT:

Sicily is home to the largest opera house in Italy.

Nutritional Info:

Energy: 3510kj (839Kcal)
Protein: 50g
Carbohydrate: 50g
Fat: 48g
Contains: Milk, Egg

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water to the boil over a high heat.
1. TO PREPARE THE VEGETABLES:

Thinly slice the mushrooms. Remove the Italian parsley leaves from their stalks and chop roughly.
2. TO COOK THE TAGLIATELLE:

Using your hands, gently separate the strands of GF tagliatelle. Once the water is at a rolling boil add fettuccine cook for 3 mins. Reserve some of the cooking water to add to the Marsala sauce. Drain the fettuccine into a colander and drizzle with some oil to stop from sticking.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Dice the chicken into 2 cm cubes. Place a large non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken, season with salt and pepper and brown for 3-4 mins - you may need to do this in batches. Once the chicken is browned remove from the pan and cover to keep warm.
4. TO FINISH THE MARSALA SAUCE:

Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and cook for 2-3 mins. Return the chicken to the pan along with any juices and stir in the creamy Marsala sauce. Reduce the heat to medium and cook for 3-4 mins until chicken is cooked through. Add a little of the reserved pasta water if the sauce is reducing too quickly. Fold through the baby spinach and remove from the heat. Season with salt and pepper to taste.
TO SERVE:

Twist GF tagliatelle into bowls and spoon over the chicken and mushroom Marsala. Sprinkle over the shaved Parmesan and chopped parsley.