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BARILLA Fettuccine chicken cutlets salt pepper flour extra-virgin olive oil sweet onions fresh mushrooms garlic chicken broth white wine salt pepper fresh spinach Parmesan cheese
Viewed: 49 - Published at: 3 years agoIngredients
- 1 (16-oz.) box BARILLA Fettuccine
- 8 chicken cutlets (about 2 1/2 lb.)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup all-purpose flour
- 1/2 cup extra virgin olive oil
- 2 sweet onions, thinly sliced
- 2 (8-oz.) packages sliced fresh mushrooms
- 2 teaspoons minced garlic
- 1/2 cup chicken broth
- 1 cup white wine
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 (9-oz.) packages fresh spinach, thoroughly washed
- Freshly grated Parmesan cheese
Method
- Cook pasta in a Dutch oven according to package directions. Drain, return to Dutch oven, and keep warm.
- Sprinkle chicken with 1 tsp. salt and 1/2 tsp. pepper. Dredge in flour.
- Saute chicken, in batches, in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until chicken is browned. Remove and keep warm.
- Add onions, mushrooms, and garlic to skillet; saute 5 to 7 minutes or until mushrooms are lightly browned. Stir in chicken broth and next 3 ingredients, and cook 3 to 5 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
- Add mushroom mixture and spinach to pasta in Dutch oven, tossing to coat. Cook, covered, over medium-low heat 4 to 6 minutes or until greens are wilted. Spoon into a serving dish, and top evenly with chicken and Parmesan cheese.
