NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry linguine

1 cup cremini mushrooms

1 tsp extra virgin olive oil

2 tbsp Marsala wine

0.25 cup low-sodium chicken broth

1 tbsp minced shallot

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp arrowroot powder

PREPARATION

• 1

  Cook the linguine in a pot of boiling salted water until al dente, then drain and set aside.

• 2

  Slice the chicken breast into thin cutlets and season both sides evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 3-4 minutes per side.

• 4

  Remove the chicken from the pan and add the sliced mushrooms and minced shallots, sautéing until the mushrooms are tender and browned.

• 5

  Stir in the minced garlic for 30 seconds, then pour in the Marsala wine to deglaze the pan, scraping up any flavorful bits from the bottom.

• 6

  Whisk the arrowroot powder into the chicken broth until smooth, then pour the mixture into the skillet and simmer until the sauce becomes silky and thick.

• 7

  Return the chicken to the skillet to coat it in the sauce, then toss the cooked linguine with the garlic sauce and fresh parsley before serving.