Ingredient

Pasta

8 oz uncooked whole wheat or multigrain angel hair pasta

Chicken

4 boneless skinless chicken breast halves (5 oz each)

¼ cup all‑purpose flour

1 tsp lemon‑pepper seasoning

½ tsp salt

2 Tbsp olive oil, divided

Vegetables & Aromatics

4 cups sliced fresh mushrooms

1 garlic clove, minced

Marsala Sauce

1 cup dry Marsala wine

Directions

1. Cook the Pasta Cook the angel hair pasta according to package directions. Drain well and return the pasta to the pot.

2. Prepare and Coat the Chicken Pound the chicken breasts to a ¼‑inch thickness. In a large resealable bag or container, combine the flour, lemon‑pepper seasoning, and salt. Add the chicken, one piece at a time, and shake to coat evenly.

3. Cook the Chicken In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook for 4–5 minutes per side, or until no longer pink. Remove the chicken from the pan.

4. Build the Marsala Mushroom Sauce In the same skillet, heat the remaining 1 tablespoon olive oil over medium‑high heat. Add the mushrooms and cook, stirring, until tender. Add the garlic and cook for 1 minute longer. Pour in the Marsala wine and bring to a boil. Cook for 5–6 minutes, or until the liquid is reduced by half, stirring to loosen the browned bits from the pan.

5. Finish and Serve Return the chicken to the skillet, turning to coat it in the sauce and heating through. Drain the pasta and serve it topped with the chicken and Marsala mushroom mixture.

Nutrition -

(Per Serving)

Calories: ~430–480 Total Fat: 12–15 g Saturated Fat: 2–3 g Cholesterol: 85–100 mg Sodium: 480–560 mg Carbohydrates: 45–52 g Sugars: 3–5 g Protein: 32–36 g