Fettuccine Marsala witth Chicken and Mushrooms

Ingredients:

• 6 oz. whole wheat fettuccine
• 1 lb. boneless, skinless chicken thighs, cut into 2-inch pieces
• 1/2 tsp. salt
• 2 tsp. extra-virgin olive oil
• 3/4 lb. cremini mushrooms, halved
• 1 tsp. chopped fresh rosemary
• 2 garlic cloves, minced
• 1 tbsp. whole wheat flour
• 1 cup thawed frozen pearl onions
• 1/2 cup dry Marsala wine
• 1/3 cup reduced-sodium chicken broth
• 1/4 tsp. freshly ground black pepper

Makes 4 (1 cup) Servings

1. Cook fettuccini according to package directions, omitting salt. Drain and keep warm.
2. Sprinkle chicken with 1/4 teaspoon salt. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked through, 3-4 minutes. Transfer to plate.
3. Add mushrooms, rosemary, garlic, and remaining 1 teaspoon oil to the skillet. Cook over medium-high heat, stirring occasionally, until mushrooms are soft, about 3 minutes. Stir in flour and cook 1 minute longer.
4. Add pearl onions, wine broth, pepper, and remaining 1/4 teaspoon salt; bring to boil. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly 3-4 minutes. Return chicken and any accumulated juices to skillet. Add fettuccine; toss coat with sauce and cook until heated through, 1-2 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call classic Italian cuisine. This dish is simple and elegant to make and enjoy. Wine and pasta make a nice combination with almost any protein. I do highly recommend cutting the pearl onions in half  so you don't stuff your mouth with food. You want to be able to enjoy your meal.