Chicken Marsala Fettuccine

Recipe View 5 mins Step 1: Embark on your culinary journey by gathering all the necessary ingredients. (Prep time: 5 minutes)

Recipe View 8 mins Step 2: In a generously sized pot, bring salted water to a vigorous boil over high heat. Introduce the fettuccine, and cook until al dente, subtracting 2 minutes from the package's recommended cooking time. Once cooked, drain the pasta, reserving 1/2 cup of the precious cooking water. (Cook time: 8-10 minutes)

Recipe View 5 mins Step 3: As the pasta gracefully simmers, in a capacious bowl, harmonize 1/4 cup of flour and 1/4 teaspoon of salt. Gently introduce the chicken tenders, one at a time, ensuring each piece is generously coated with the flour mixture. Liberate the chicken from any excess flour, and tenderly transfer them to a waiting plate. (Prep time: 5 minutes)

Recipe View 8 mins Step 4: In a capacious skillet, over medium-high heat, orchestrate the dance of olive oil and butter. Allow them to meld and shimmer, approximately 30 to 45 seconds. Introduce the chicken tenders to the skillet, ensuring they lay in a single, harmonious layer. Cook, turning once with grace, until each tender is gloriously browned and registers an internal temperature of 165 degrees F (73 degrees C), approximately 8 minutes. Transfer the succulent chicken to a wire rack, allowing them to rest. (Cook time: 8 minutes)

Recipe View 4 mins Step 5: Introduce the finely chopped shallot to the skillet. Cook over medium-high heat, stirring with purpose, until the shallot achieves a translucent allure, approximately 1 minute. Now, introduce the sliced mushrooms, stirring with care, until they boast a delightful browned edge, approximately 3 minutes. (Cook time: 4 minutes)

Recipe View 4 mins Step 6: With a flourish, introduce the Marsala wine to the skillet. Cook, stirring occasionally and liberating the flavorful browned bits from the skillet's embrace, until the wine gracefully reduces, approximately 4 minutes. (Cook time: 4 minutes)

Recipe View 3 mins Step 7: Harmonize the chicken stock, heavy cream, Italian seasoning, black pepper, and garlic powder in the skillet. Allow the mixture to ascend to a gentle boil over medium-high heat. Then, reduce the heat to medium, and cook, stirring occasionally, until the sauce thickens ever so slightly, approximately 3 minutes. (Cook time: 3 minutes)

Recipe View 2 mins Step 8: In a small bowl, whisk together the remaining 2 tablespoons of flour and 1 1/4 teaspoons of salt until the mixture is as smooth as a whispered secret, approximately 1 minute. Introduce this mixture to the skillet, stirring until fully incorporated. Now, tenderly fold in the fresh spinach, cooking until it wilts with grace, approximately 1 minute. (Cook time: 2 minutes)

Recipe View 2 mins Step 9: Introduce the cooked pasta and chicken tenders to the skillet. Cook over medium-high heat, tossing with passion, until the pasta and chicken are thoroughly heated, approximately 2 minutes. Remove from the heat. Stir in the shredded Parmesan until it melts into the sauce, creating a symphony of flavors. If needed, introduce the reserved pasta water, 2 tablespoons at a time, until the sauce reaches your desired consistency. (Cook time: 2 minutes)

Recipe View 1 mins Step 10: Garnish your culinary masterpiece with freshly chopped flat-leaf parsley, and serve immediately. (Prep time: 1 minute)