I created my own version of a favorite restaurant dish. You can make it in a flash on a busy night.
—Trisha Kruse, Eagle, ID
Takes: 30 min. • Makes: 4 servings
8 oz. uncooked whole wheat or multigrain angel hair pasta
4 boneless skinless chicken breast halves (5 oz. each)
1/4 cup all-purpose flour
1 tsp. lemon-pepper seasoning
1/2 tsp. salt
2 Tbsp. olive oil, divided
4 cups sliced fresh mushrooms
1 garlic clove, minced
1 cup dry Marsala wine
1. Cook the pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a large resealable plastic bag, mix the flour, lemon pepper and salt. Add chicken, one piece at a time; close bag and shake to coat.
2. In a large skillet, heat 1 Tbsp. oil over medium heat. Add the chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan.
3. In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for for 5-6 minutes or until liquid is reduced by half, stirring to loosen the browned bits from pan. Return chicken to the pan, turning to coat with sauce; heat through.
4. Drain pasta; serve with chicken mixture.
Per serving: 1 serving equals 493 cal., 11g fat (2g sat. fat), 78mg chol., 279mg sodium, 50g carb. (4g sugars, 7g fiber), 40g pro.
GOES GREAT WITH
Lemon-Roasted Asparagus is a delightful addition to the chicken. See the recipe here.