Chicken Marsala Fettuccine
|Skinless chicken breast halves||18 Ounce (3 Halves, 6 Ounces Each)|
|Water||2 Cup (32 tbs)|
|Sliced fresh mushrooms||2 1⁄2 Cup (40 tbs)|
|Marsala||1 1⁄4 Cup (20 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Cornstarch||2 1⁄2 Teaspoon|
|Fettuccine||8 Ounce, uncooked|
|Chopped fresh parsley||2 Tablespoon|
Combine chicken and 2 cups water in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until chicken is tender.
Remove chicken from broth, and let cool slightly.
Shred chicken, and set aside.
Skim and discard fat from broth; reserve broth for another use.
Combine mushrooms and next 4 ingredients in a large skillet; bring to a boil.
Reduce heat, and cook, uncovered, 5 minutes.
Combine cornstarch and 1 tablespoon water; stir well.
Add to mushroom mixture; cook until thickened, stirring constantly.
Add chicken, and cook 2 minutes or until thoroughly heated, stirring constantly.
Cook pasta according to package directions, omitting salt and fat; drain.
Place pasta in a large bowl; add chicken mixture, tossing well.
Sprinkle with parsley.