Chicken Marsala with Fresh Pasta, and Buttery Spinach
Chicken
Milk
Wheat
15 minutes
2 Servings per kit
Overview
All natural chicken breasts are sauteed with sliced mushrooms then simmered in a divine Marsala sauce. Sides include Prefare fresh pasta and wilted spinach tossed with lemon herb butter. (Please have a 1/2 cup of flour on hand.)
Cooking instructions
- In preparation for cooking the pasta, place the medium pot on high heat with 1 quart of water. Add 1/2 teaspoon of salt to the pot. Once it comes to a boil, stir in the fresh pasta. Return to a boil and cook pasta for 3-4 minutes or until al dente. Reserve a 1/4 cup of cooking liquid then drain the pasta and set aside until Step 4.
- Wash or wipe the mushrooms clean with a paper towel. Slice the mushrooms (you can use the stems). Remove the chicken breast from the package, pat dry and season with salt and pepper. Lightly dust both sides of the chicken breasts with flour.
- Place a sauté pan over medium-high heat with 2-3 teaspoons of oil and preheat for 3 minutes. Gently place the chicken breasts in the pan and cook each side for 2 minutes to brown. Remove to the plate. Return the pan to the burner with 2 more teaspoons of oil. Once hot, add the sliced mushrooms and sauté until browned. Reduce heat to medium, then add the Marsala sauce. Place the chicken back in the pan and simmer in the sauce for 2-3 minutes (If the sauce gets too thick, add a tablespoon of water). It is recommended to cook chicken to an internal temperature of 165 F.
- While the chicken is cooking, place the second sauté pan on medium heat. Cut the lemon herb butter into 2-3 pieces and place in the pan. Once melted, add the spinach and cook until just wilted. Stir in the pasta and the reserved cooking liquid. Transfer the chicken and marsala sauce to the pan with the pasta and spinach. Cook for 1-3 minutes until hot then taste and add salt and pepper as desired. Please turn off all heating elements.
- Divide between two plates or shallow bowls. Bon Appetit!