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Chicken Marsala with Pasta

2 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Jun. 08, 2022
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
Chicken Marsala with Pasta
Chicken Marsala with Pasta Recipe photo by Taste of Home
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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

  1. 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.
  2. 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.
  3. 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.
Editor's Note: This recipe was prepared with Lipton Pasta Sides fettuccini in a chicken-flavored sauce mix.

Nutrition Facts

1 serving: 453 calories, 23g fat (9g saturated fat), 100mg cholesterol, 964mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 29g protein.