Chicken breasts are lightly floured, sauteed and then covered in a Marsala wine, chicken broth, onion, sliced mushroom and cream cheese mixture. Scrumptious! Serve over tri-colored rigatoni (provided) with a side of steamed broccoli.
Creamy Chicken Marsala with tri-colored Rigatoni
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Description
Chicken breasts are lightly floured, sauteed and then covered in a Marsala wine, chicken broth, onion, sliced mushroom and cream cheese mixture. Scrumptious! Serve over tri-colored rigatoni (provided) with a side of steamed broccoli. [5 Weight Watcher Points]
Additional information
Size | Downsized 2-3 Servings, Fullsized 4-6 Servings |
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Gluten Free | No, Yes |
Nutritional Info
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 407 |
% Daily Value* | |
Total Fat 5.1g | 7% |
Saturated Fat 2.4g | 12% |
Cholesterol 10mg | 3% |
Sodium 337mg | 15% |
Total Carbohydrate 72.9g | 27% |
Dietary Fiber 3.4g | 12% |
Total Sugars 7.8g | |
Protein 13.6g | |
Vitamin D 84mcg | 420% |
Calcium 14mg | 1% |
Iron 5mg | 26% |
Potassium 144mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice. |
Cooking Instructions
Creamy Chicken Marsala
- Thaw completely in refrigerator.
- Boil a large pot of salted water for your rigatoni, and when it’s boiling, add your pasta for about 12 minutes, or to your taste.
- Meanwhile heat a large frying/saute pan with 2 Tbsp olive oil to medium heat.
- Place the contents of your bag of flour on a plate and lightly coat each piece of chicken with the flour. Saute the chicken until lightly browned on both sides.
- Add Marsala mixture into pan and simmer until slightly thickened (about 12-15 minutes).
- Remove from heat, stir in cream cheese until it melts, and serve. It is scrumptious over pasta with side of steamed veggies!