Tuscan Chicken Fettuccine Recipe

Cooking Instructions

1. 1

   Cook the Fettuccine

   In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

2. 2

   Prepare the Chicken

   Season chicken breasts with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the chicken for about 6-7 minutes on each side, or until cooked through. Remove from skillet and let rest before slicing.

3. 3

   Sauté the Onions and Mushrooms

   In the same skillet, add another tablespoon of olive oil. Add the sliced onions and cook until caramelized, about 5-6 minutes. Add the sliced mushrooms and cook until tender, about 3-4 minutes.

4. 4

   Make the Garlic Cream Sauce

   Add minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the Marsala wine, scraping the bottom of the pan to deglaze. Allow the wine to reduce by half, then stir in the heavy cream.

5. 5

   Add Zucchini and Spinach

   Stir in the sliced zucchini and baby spinach. Cook for an additional 3-4 minutes until the spinach wilts.

6. 6

   Combine and Serve

   Slice the cooked chicken and add it to the skillet along with the cooked fettuccine. Toss everything together, adding grated Parmesan cheese. Adjust seasoning with salt and pepper as needed. Serve hot.