8 oz fettuccine
2 tsp olive oil
1 lb skinless, boneless chicken thighs, trimmed and cut into 2 inch pieces
1 tsp salt
12 oz cremini mushrooms, halved
1 tsp fresh rosemary, chopped
2 garlic cloves, minced
1 large shallot, chopped finely
1 tbs all purpose flour
1/2 cup Marsala wine
1/2 cup reduced-sodium chicken broth
1/4 tsp black pepper
Cook fettuccine according to package directions. Drain and keep warm.
Sprinkle chicken with salt. Heat 1 tsp oil in large, nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked through, 3-5 minutes. Transfer to plate.
Add remaining tsp oil to skillet and add mushrooms, rosemary, garlic, and shallot. Cook over medium high heat, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Sprinkle flour over mixture and cook 1-2 minutes longer, stirring constantly.
Add the wine, broth, and pepper; bring to a boil, then simmer until sauce thickens, about 3-5 minutes. Return chicken and accumulated juices to skillet as well as fettuccine. Toss to coat pasta with the sauce and heat through.
(Weight Watchers info: 12 PP per serving)
The combination of garlic, shallot, rosemary, and Marsala is the key to the success of this dish. Using chicken thighs instead of breasts ensures a juicy protein. The only thing I would change is to add some spinach to the dish next time. Quick and delicious.