Chicken Marsala with Pasta Recipe

Ingredients

• 2 cups sliced fresh mushrooms
• 1/4 cup butter, divided
• 2 teaspoons minced garlic
• 2-1/4 cups hot water
• 1/4 cup marsala wine or chicken broth
• 1 envelope (4.3 ounces) fettuccini and chicken-flavored sauce mix
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 2 tablespoons sour cream

Directions

• In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender.
• Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
• In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken. Yield: 4 servings.
  
  Editor's Note: This recipe was prepared with Lipton Pasta Sides fettuccini in a chicken-flavored sauce mix.

Chicken Marsala with Pasta published in Simple & Delicious July/August 2008, p28