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Chicken Marsala with Pasta

 Chicken Marsala with Pasta
“This dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.” —Trisha Kruse - Eagle, Idaho
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

2 of 2

Chicken Marsala with Pasta (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 chicken breast half with 3/4 cup pasta equals 453 calories, 23 g fat (9 g saturated fat), 100 mg cholesterol, 964 mg sodium, 35 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.