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.

Chicken & Mushroom Bolognese

Ingredients:

• 1 (9 oz.) package fresh fettucine
• 4 tsp. extra-virgin olive oil
• 1 onion, finely chopped
• 1 small carrot, chopped
• 1 small celery stalk, chopped
• 2 garlic cloves, minced
• 1/2 lb. ground skinless chicken breast
• 1 (10 oz.) package sliced mushrooms
• 1/2 tsp. salt
• 1/2. tsp. freshly ground black pepper.
• 1 cup prepared fat-free marinara sauce

Makes 4 Servings (1 1/4 cups per serving)

1. Cook the fettucine according to the package directions. Drain, reserving 1/2 cup of the pasta water.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, carrot, and celery; stirring, until the onion is golden, about 4 minutes. Add the chicken and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes. Add the mushrooms, salt and pepper; cook, stirring occasionally, about 2 minutes. Add the marinara sauce and bring to a simmer.
3. Add the pasta to the Bolognese sauce and toss, adding enough of the reserved cooking water to moisten the sauce, if needed.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This was a nice treat for a change. I was craving Italian food and was cleaning out the refrigerator at the same time and this recipe looked too good to pass up. This was a delicious dinner and a compliment to Italy. Plus, this dinner was tastier than takeout and just as good as what you would order at your local Italian restaurant. You can use any kind of pasta in this dish and your dish will still be delicious. If you're strapped for time, put the onion, celery and carrot in a food processor and then put them in the skillet. I highly recommend adding a touch of basil and oregano to the Bolgnese mixture because basil and oregano add such aromatic flavors to Italian cooking. I also recommend adding a touch of dry red wine to the sauce because wine always makes things taste better.