Creamy chicken and mushroom marsala
Ready in around 15 mins
- Energy: 4194kj (1002Kcal)
- Protein: 52g
- Carbohydrate: 82g
- Fat: 45g
- Contains: Gluten, Egg, Milk
1. TO COOK THE FETTUCCINE:
Bring a medium pot of water to the boil over a high heat and season with salt. Once boiling add the fettuccine and cook for 3 mins. Drain reserving some of the cooking water to add to the marsala sauce if needed.
2. TO COOK THE CHICKEN MARSALA:
Remove the chicken breasts from their packaging and pat dry with a paper towel. Dice the chicken into 2 cm cubes. Thinly slice the button mushrooms. Heat 2 tbsps of olive oil in a large non-stick frying pan over a medium high heat. Add the chicken and brown it for 3-4 mins. If your pan is not that large brown the chicken in batches. Once the chicken is browned remove from the pan and set aside in a bowl. Return the pan to the heat and add the mushrooms. Brown for 3-4 mins and then return the chicken to the pan along with any juices. Stir in the creamy marsala sauce and bring up to a simmer, reduce the heat and cook for 3-4 mins until chicken is cooked through. Add a little of the cooking water if the sauce is reducing too quickly. Lastly stir in the baby spinach and remove from the heat. Season with salt and pepper to taste.
3. TO PREPARE THE PARSLEY:
Pick the leaves from the Italian parsley, discard the stalk and roughly chop.
Twist fettuccine into bowls and spoon over the chicken and mushroom marsala. Sprinkle over the shaved parmesan and chopped parsley.
- 1 pack of free-range chicken breast
- 1 punnet of fresh fettuccine
- 1 pot of creamy marsala sauce
- 1 bag of button mushrooms
- 1 pot of shaved Parmesan
- 1 bag of baby spinach
- 1 bag of Italian parsley