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Chicken Marsala Fettuccine
- Stir in the Marsala wine and cook, stirring occasionally and scraping up any browned bits from the bottom of the skillet, until slightly reduced, about 4 minutes.
- Add the chicken stock, cream, Italian seasoning, black pepper, and garlic powder. Bring to a boil over medium-high heat.
- Reduce the heat to medium and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes.
- Whisk in the remaining 2 tablespoons of flour and 1¼ teaspoons of salt until smooth, about 1 minute.
- Stir in the spinach and cook, stirring often, until wilted, about 1 minute.
6. **Combine and Serve:**
- Add the cooked pasta and chicken tenders to the skillet.
- Cook over medium-high heat, tossing constantly, until heated through, about 2 minutes.
- Remove from heat and stir in the Parmesan cheese until combined, adding reserved pasta water 2 tablespoons at a time if needed to reach the desired consistency.
- Garnish with chopped fresh parsley and serve immediately.
Enjoy your creamy Marsala chicken with fettuccine!
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