Chicken with Marsala Cream Sauce and Penne
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Measure flour into a plastic bag. Place chicken breasts in the plastic bag with the flour and coat chicken with flour thoroughly and evenly.
Heat olive oil, butter, red pepper flakes and minced garlic in a large skillet until sizzling. Sauté chicken breasts until golden brown on both sides. Add wine, lemon juice, evaporated milk, tomato sauce, salt and pepper. Stir sauce ingredients to combine.
Simmer chicken, turning once, over medium heat in uncovered skillet for approximately 20 minutes. Remove chicken to a warm platter, cover and keep warm. Turn up heat, add mushrooms to skillet and bring sauce to a boil. Reduce sauce by half, stirring constantly, so it has thickened and is rich and glossy. A few minutes before serving, stir in the oregano and adjust seasonings to taste.
Meanwhile, cook the whole-wheat penne according to package directions in plenty of unsalted water. Spread hot cooked pasta on a serving platter and top with the warm chicken breasts and the sauce. Garnish with fresh minced parsley and lemon wedges.
Nutrition Info
| Per 360 g serving | Amount |
|---|---|
| Calories | 480 |
| Protein | 39 g |
| Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrate | 55 g |
| Fibre | 5 g |
| Sugar | 7 g |
| Cholesterol | 75 mg |
| Sodium | 430 mg |
| Per 360 g serving | % Daily Value |
|---|---|
| Potassium | 28 |
| Calcium | 20 |
| Iron | 20 |
| Vitamin A | 10 |
| Vitamin C | 80 |
| Vitamin B6 | 49 |
| Vitamin B12 | 30 |
| Folate | 33 |
| Zinc | 37 |
