Chicken Marsala Fettuccine

Ingredients

• 1 pound (1 package) Just BARE Organic Boneless Skinless Chicken Thighs, cut into bite size pieces
• 4 teaspoons olive oil, divided
• 4 teaspoons all purpose flour, divided
• 1 shallot, minced (approximately 3 tablespoons)
• 1 teaspoon grated garlic
• 16 ounces cremini mushrooms, sliced
• Kosher Salt and fresh ground black pepper to taste
• 1/2 cup marsala wine
• 1/2 cup low sodium chicken broth
• 1 teaspoon fresh thyme leaves
• 1/4 cup half and half
• 1/2 pound fettuccine
• Shredded Parmesan cheese, chopped parsley and thyme leaves for toppings

Instructions

• during a massive pot cook the pasta in step with package directions.

• during a massive pan heat one tablespoon of vegetable oil over medium-high heat. Season the chicken thighs with salt, pepper and one tablespoon of flour. increase the pan and sauté for 6-8 minutes or till absolutely steamed. take away from the pan onto a plate.

• Add the remaining teaspoon of vegetable oil to the pan at the side of the sliced shallot, garlic and mushrooms. Sauté for 4-5 minutes or till the mushrooms ar golden brown. Season with salt and pepper. Deglaze the pan with the Marsala wine then add broth and thyme leaves.

• flip the warmth all the way down to medium-low and let the sauce simmer and scale back for many minutes. Sprinkle within the remaining teaspoon of flour and stir everything along. come back the chicken to the pan and add within the 0.5 and 0.5, stir and convey everything back to a simmer. style for seasoning.

• Serve over pasta flat-top with cut cheese cheese, sliced parsley and thyme leaves.