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Make our lighter version of the classic with ease. Thin medallions of chicken breast saute quickly on the stovetop. Sliced mushrooms & our homemade Marsala sauce (a light brown sauce with wine, chicken stock & herbs) simmer for an impressive presentation over angel hair (select multigrain options on sides menu for wheat pasta). Add a salad & bread to soak up the sauce and dinner's done! Not a mushroom fan? It's great without them, request in comments. Can be made gluten-free.
Hands on time: 3-4 minutes
Cooking time: 10-12 minutes
Thaw completely in refrigerator. Start boiling water for the pasta. Lightly coat both sides of chicken in flour mix. Heat 1-2 Tbsp of oil or butter in a non-stick skillet over med-high heat. Place coated chicken in skillet and cook until lightly browned and cooked through (165F), approx. 3-4 mins/side. Remove chicken and put on plate. Add pasta to boiling water.
Empty sauce bag into the same skillet (over med-high heat) heat and use spatula to stir until sauce is warmed and slightly reduced. Add a tablespoon of butter for richer flavor. Return chicken to the skillet to warm. Spoon sauce and chicken over lightly buttered pasta. Add salt and pepper as desired.
Pasta– cook in boiling water until desired tenderness, 3-4 mins.
Ingredients: Chicken, marsala wine, chicken stock (water, chicken meat, natural juices, maltodextrin, salt, chicken stock, cane sugar, chicken fat, potato starch, natural flavor, dried onion, dried garlic, turmeric), mushrooms, flour, olive oil, garlic, salt, pepper. Contains: wheat (unless GF flour/pasta requested).
Chicken and Sauce: 257 Calories; 7g Fat; 25g Protein; 7g Carbohydrate. Angel Hair pasta: (1 cup cooked) Calories:197 Total fat: 2.4g Carbs: 39g. Protein 6.7. Contains: corn, wheat