Ingredients
-
1 (16 ounce) package uncooked fettuccine
-
1/4 cup, plus 2 tablespoons all-purpose flour, divided
-
1 1/2 teaspoons kosher salt, divided
-
1 1/2 pounds boneless, skinless chicken breast tenderloins, patted dry
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
1 large shallot, finely chopped
-
1 (8 ounce) package fresh sliced cremini mushrooms
-
1 1/2 cups Marsala wine
-
1 cup chicken stock
-
1 cup heavy whipping cream
-
2 teaspoons Italian seasoning
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon garlic powder
-
1 (10 ounce) package fresh baby spinach
-
4 ounces Parmesan cheese, finely shredded
-
finely chopped fresh flat-leaf parsley
Directions
-
Gather all ingredients.
Dotdash Meredith Food Studios
-
Bring a large pot of salted water to a boil over high. Add fettuccine; cook 2 minutes less than package instructions for al dente. Drain, reserving 1/2 cup cooking water.
Dotdash Meredith Food Studios
-
While pasta cooks, stir together 1/4 cup of the flour and 1/4 teaspoon of the salt in a large bowl. Add chicken tenders, one at a time, and toss to coat evenly with flour. Shake excess flour off chicken, and transfer to a plate.
Dotdash Meredith Food Studios
-
Heat a large skillet over medium-high, add oil and butter; cook, swirling often, until butter melts, 30 to 45 seconds. Place chicken tenders in skillet in a single layer, and cook, turning once halfway through, until browned and a thermometer inserted into the thickest part of the tender registers 165 degrees F (73 degrees C), about 8 minutes. Transfer chicken to a wire rack.
Dotdash Meredith Food Studios
-
Add shallot to skillet; cook over medium-high, stirring constantly, until translucent, about 1 minute. Add mushrooms; cook, stirring often, until browned on edges, about 3 minutes.
Dotdash Meredith Food Studios
-
Stir in Marsala; cook, stirring occasionally and scraping browned bits off bottom of skillet, until slightly reduced, about 4 minutes.
Dotdash Meredith Food Studios
-
Stir in chicken stock, cream, Italian seasoning, black pepper, and garlic powder; bring to a boil over medium-high. Reduce heat to medium, and cook, stirring occasionally, until sauce is slightly thickened, about 3 minutes.
Dotdash Meredith Food Studios
-
Whisk in remaining 2 tablespoons flour and 1 1/4 teaspoons salt until smooth, about 1 minute. Stir in spinach; cook, stirring often, until spinach is wilted, about 1 minute.
Dotdash Meredith Food Studios
-
Add pasta and chicken tenders; cook over medium-high, tossing constantly, until heated through, about 2 minutes. Remove from heat. Stir in Parmesan until combined, adding reserved pasta water 2 tablespoons at a time, if needed, to reach desired consistency. Garnish with chopped fresh parsley and serve immediately.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 861 | Calories |
| 34g | Fat |
| 78g | Carbs |
| 57g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 861 | |
| % Daily Value * | |
| Total Fat 34g | 44% |
| Saturated Fat 17g | 83% |
| Cholesterol 169mg | 56% |
| Sodium 1219mg | 53% |
| Total Carbohydrate 78g | 28% |
| Dietary Fiber 5g | 16% |
| Total Sugars 7g | |
| Protein 57g | 113% |
| Vitamin C 16mg | 17% |
| Calcium 295mg | 23% |
| Iron 6mg | 35% |
| Potassium 1135mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
