Chicken And Mushroom Noodle Marsala

Chicken And Mushroom Noodle Marsala


Ingredients:

12 ounces Medium Egg Noodles, uncooked
1 egg white
1 1/2 pound boneless, skinless chicken breast,
cut crosswise into 1/2-inch pieces
1/3 cup Italian seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons olive oil, divided
1 package (8 oz size) sliced mushrooms
4 cloves garlic
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup canned low-sodium chicken broth
4 teaspoons cornstarch
1 cup dry Marsala wine
3 tablespoons chopped basil or parsley




Directions:
Cook pasta according to package directions.

Meanwhile, beat egg white in a large bowl; add chicken pieces; toss to coat. Sprinkle with bread crumbs and cheese; toss well.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add half of chicken; stir-fry 3 to 4 minutes or until chicken is cooked through. Transfer to plate; keep warm. Repeat with remaining 1 tablespoon oil and remaining half of chicken.

Cook mushrooms and garlic in same skillet 3 minutes over medium heat. Sprinkle with salt and pepper. Combine broth and cornstarch; mix well.

Add broth mixture and wine to skillet; increase heat to medium-high and bring to a simmer, stirring frequently. Simmer uncovered 2 to 3 minutes or until sauce thickens, stirring occasionally.

Drain noodles; toss with chicken and transfer to individual serving plates. Spoon mushroom sauce over chicken pasta; sprinkle with basil. Serve with additional basil if desired.