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.

Sauteed Chicken with Marsala

Ingredients:

• 4 boneless, skinless chicken breast halves
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. finely chopped prosciutto
• 4 garlic cloves, minced
• 3/4 cup dry Marsala
• 1 cup low-sodium chicken broth
• 2 tbsp. capers, rinsed, drained and chopped
• 2 tbsp. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh sage

Makes 4 Servings

1. Season chicken with salt and pepper. In a large skillet heat 2 teaspoons of the olive oil over medium heat. Add chicken; cook for 8-10 minutes or until tender and no longer pink (170 F), turning once. Transfer to a serving platter; cover and keep warm.
2. In the same skillet combine the remaining 1 teaspoon olive oil, prosciutto, and garlic. Cook for 2 minutes, stirring occasionally. Add Marsala. Bring just to boiling; reduce heat. Simmer, uncovered, for 4-5 minutes or until reduced to 1/4 cup. Add chicken broth, capers, parsley, and sage. Return to boiling; boil gently about 8 minutes or until reduced to 2/3 cup. Return chicken to skillet; heat through.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is what I call classic Italian comfort food that is elegant and tastes heavenly delicious. You can have this restaurant quality dish at home  in 30 minutes or less and you  will be satisfied. If you're on the early phases of your diet, serve a side of sautéed spinach as a side. When you're on your later phases of your diet, you can serve hot cooked whole wheat pasta as a side. This dish is so good it will become a classic at your dinner table.