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Creamy chicken and mushroom marsala

on fettucine with wilted baby spinach

Ready in around 15 mins

RECIPE FACT:
Sicily is home to the largest opera house in Italy.
Nutritional Info:
  • Energy: 4194kj (1002Kcal)
  • Protein: 52g
  • Carbohydrate: 82g
  • Fat: 45g
  • Contains: Gluten, Egg, Milk
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 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.

  • TO SERVE:

    Twist fettuccine into bowls and spoon over the chicken and mushroom marsala. Sprinkle over the shaved parmesan and chopped parsley.

Ingredients In your box:
  • 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

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