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Chicken Marsala Fettuccine Recipe
|Skinless chicken breast halves||18 Ounce (3 Halves, 6 Ounces Each)|
|Water||2 Cup (32 tbs)|
|Sliced fresh mushrooms||2 1⁄2 Cup (40 tbs)|
|Marsala||1 1⁄4 Cup (20 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Cornstarch||2 1⁄2 Teaspoon|
|Fettuccine||8 Ounce, uncooked|
|Chopped fresh parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1720 Calories from Fat 94
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 0.05 g0.24%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2445.8 mg101.9%
Total Carbohydrates 223 g74.3%
Dietary Fiber 10.9 g43.4%
Sugars 9.3 g
Protein 152 g304.7%
Vitamin A 88.7% Vitamin C 102.8%
Calcium 7.1% Iron 38%
*Based on a 2000 Calorie diet
Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until chicken is tender.
Remove chicken from broth, and let cool slightly.
Shred chicken, and set aside.
Skim and discard fat from broth; reserve broth for another use.
Combine mushrooms and next 4 ingredients in a large skillet; bring to a boil.
Reduce heat, and cook, uncovered, 5 minutes.
Combine cornstarch and 1 tablespoon water; stir well.
Add to mushroom mixture; cook until thickened, stirring constantly.
Add chicken, and cook 2 minutes or until thoroughly heated, stirring constantly.
Cook pasta according to package directions, omitting salt and fat; drain.
Place pasta in a large bowl; add chicken mixture, tossing well.
Sprinkle with parsley.