Prep Time:15 mins
Cook Time:35 mins
Total Time:50 mins
Servings:6 (serving size: about 1 1/3 cups pasta, about 2 tenderloins)

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 6

Calories 861

% Daily Value *
Total Fat 34g44%
Saturated Fat 17g83%
Cholesterol 169mg56%
Sodium 1219mg53%
Total Carbohydrate 78g28%
Dietary Fiber 5g16%
Total Sugars 7g
Protein 57g113%
Vitamin C 16mg17%
Calcium 295mg23%
Iron 6mg35%
Potassium 1135mg24%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 1 (sixteen ounce) package uncooked fettuccine
  2. 1/four cup, plus 2 tablespoons all-cause flour, divided
  3. 1 half of teaspoons kosher salt, divided
  4. 1 half kilos boneless, skinless chicken breast tenderloins, patted dry
  5. 2 tablespoons olive oil
  6. 2 tablespoons unsalted butter
  7. 1 big shallot, finely chopped
  8. 1 (8 ounce) package sparkling sliced cremini mushrooms
  9. 1 half cups Marsala wine
  10. 1 cup bird stock
  11. 1 cup heavy whipping cream
  12. 2 teaspoons Italian seasoning
  13. 1/2 teaspoon freshly ground black pepper
  14. half teaspoon garlic powder
  15. 1 (10 ounce) package sparkling toddler spinach
  16. four ounces Parmesan cheese, finely shredded
  17. finely chopped sparkling flat-leaf parsley


Gather all elements.

    All components to make Chicken Marsala Fettuccine gathered on a kitchen counter

    Bring a huge pot of salted water to a boil over excessive. Add fettuccine; cook 2 minutes less than package commands for al dente. Drain, reserving half of cup cooking water.

    Pasta cooked until al dente, tired, with 1 cup of starch water reserved.

    While pasta cooks, stir together 1/4 cup of the flour and 1/4 teaspoon of the salt in a large bowl. Add chook tenders, one after the other, and toss to coat calmly with flour. Shake extra flour off hen, and transfer to a plate.

    Bird tenders being dredged

    Heat a big skillet over medium-high, upload oil and butter; prepare dinner, swirling regularly, till butter melts, 30 to forty five seconds. Place hen tenders in skillet in a single layer, and prepare dinner, turning as soon as halfway via, till browned and a thermometer inserted into the thickest a part of the soft registers a hundred sixty five levels F (73 ranges C), approximately eight minutes. Transfer fowl to a twine rack.

    Fowl tenders cooked until golden brown

    Add shallot to skillet; cook dinner over medium-excessive, stirring constantly, until translucent, about 1 minute. Add mushrooms; prepare dinner, stirring regularly, until browned on edges, about 3 mins.

    Mushrooms sautéing in a massive pot

    Stir in Marsala; cook dinner, stirring on occasion and scraping browned bits off bottom of skillet, till barely decreased, approximately four minutes.

    Marsala wine stirred into mushroom combination

    Stir in bird inventory, cream, Italian seasoning, black pepper, and garlic powder; deliver to a boil over medium-high. Reduce heat to medium, and prepare dinner, stirring every now and then, till sauce is barely thickened, about 3 minutes.

    Chicken inventory, cream, and Italian seasoning stirred into marsala aggregate.

    Whisk in ultimate 2 tablespoons flour and 1 1/4 teaspoons salt until smooth, approximately 1 minute. Stir in spinach; cook dinner, stirring frequently, until spinach is wilted, approximately 1 minute.

    Spinach introduced to mushroom marsala sauce

    Add pasta and hen tenders; cook dinner over medium-high, tossing continuously, until heated thru, approximately 2 minutes. Remove from warmth. Stir in Parmesan till combined, adding reserved pasta water 2 tablespoons at a time, if wished, to attain favored consistency. Garnish with chopped fresh parsley and serve without delay.