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Nutrition Facts
Serving Size 282 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 300 mg 13%
Total Carbohydrate 31 g 10%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 32 g
Vitamin A 2% Iron 10%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Perfect 20 Minute Chicken Marsala

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

4 Oz whole baby bella mushrooms, sliced
2 Tbsp grapeseed oil, divided use
4 Oz dry fettuccine, or pasta of your choice
1 Lb chicken breast
9 Oz H-E-B Marsala Cooking Sauce
1 Tbsp fresh parsley, finely chopped
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In a large pot heat about 2 quarts of water over high to cook pasta.
While water is heating, slice mushrooms.
Preheat a large skillet to medium-high. Add half of oil and all of mushrooms to skillet. Stir briefly to coat with oil and then let brown, undisturbed 2 to 4 minutes.
While mushrooms are cooking add pasta to boiling water and slice chicken into thin strips. Remove mushrooms from skillet.
Add remaining oil to skillet and cook chicken 3 to 4 minutes or until lightly brown on edges.
Reduce heat to medium. Add mushrooms and sauce to skillet. Bring to a simmer 2 to 3 minutes.
Drain pasta from water and add to skillet. Toss to coat noodles and finish with parsley.


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