Chicken Marsala Fettuccine

1. **Cook the Fettuccine:**

- Bring a large pot of salted water to a boil over high heat.

- Add the fettuccine and cook 2 minutes less than the package instructions for al dente.

- Drain the pasta, reserving ½ cup of the cooking water.

2. **Prepare the Chicken:**

- While the pasta cooks, combine ¼ cup of the flour and ¼ teaspoon of the salt in a large bowl.

- Coat the chicken tenders one at a time in the flour mixture, shaking off any excess, and transfer them to a plate.

3. **Cook the Chicken:**