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Chicken And Mushroom Noodle Marsala
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- #47972
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
12 ounces medium egg noodles, uncooked
1 egg white
1 1/2 pound 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 tablespoons olive oil, divided
1 package (8 ounce size) sliced fresh mushrooms
4 cloves garlic
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup canned low-sodium chicken broth
4 teaspoons cornstarch
1 cup dry Marsala wine
3 tablespoons chopped basil or parsley
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 tablespoon 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 tablespoon 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, stirring frequently. Simmer uncovered 2 to 3 minutes or until sauce thickens, stirring occasionally.
Drain noodles, toss with chicken and transfer to individual serving plates. Spoon mushroom sauce over chicken pasta, sprinkle with basil. Serve with additional basil if desired.
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nutrition data
Nutritional data has not been calculated yet.
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