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Chicken & Mushroom Noodle Marsala
Prep Time: 25 minutes - Cost: $
Servings: 6 - Difficulty Level: 3
Ingredients
- 12 oz. Medium Egg Noodles, uncooked
- 1 egg white
- 1 1/2 pounds boneless, skinless chicken breast, cut crosswise into 1/2-inch pieces
- 1/3 cup Italian seasoned dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp. olive oil, divided
- 2 4-oz. packages mixed exotic mushrooms or 1 8-oz. package sliced mushrooms
- 4 cloves garlic, minced or 2 teaspooons bottled minced garlic
- 1/4 tsp. salt (optional)
- 1/4 teaspoon freshly ground black pepper
- 1 cup canned low-sodium chicken broth
- 4 tsp. cornstarch
- 1 cup dry marsala wine
- 3 tbsp. chopped basil or parsley
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Directions
- Cook pasta according to package directions. Meanwhile, beat egg white in a large bowl; add chicken pieces; toss to coat. Sprinkle with bread crumbs and cheese; toss well.
- Heat 1 tbsp. oil in a large nonstick skillet over medium-high heat until hot. Add half of chicken; stir fry 3 to 4 minutes or until chicken is cooked through. Transfer to plate; keep warm. Repeat with remaining 1 tbsp. oil and remaining half of chicken. Cook mushrooms and garlic in same skillet 3 minutes over medium heat. Sprinkle with salt and pepper. Combine broth and cornstarch; mix well. Add broth mixture and wine to skillet; increase heat to medium-high and bring to a simmer. Simmer uncovered 2 to 3 minutes or until sauce thickens, stirring occasionally.
- Drain noodles; toss with chicken and transfer to 6 serving plates. Spoon mushroom sauce over chicken pasta; sprinkle with basil. Serve with additional basil if desired.
Nutritional Information Per Serving
484 Calories; 38.7g Protein; 51.5g Carbohydrates;
10.1g Fat; 121 mg Cholesterol;
457mg Sodium
Calories from Fat: 19%
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