Makes 2 Servings
.1.5 tbsp all-purpose flour
1/8 tsp salt
½ tsp Lemon Pepper
2 boneless thinly sliced chicken breasts (8 oz.)
1 tbsp olive oil
1 cup sliced Baby Bella mushrooms
½ tsp Oregano Leaves
4 tbsp marsala or slightly sweet white wine
½ tbsp lemon juice
½ tbsp Parsley Flakes
5 oz. barilla angel hair
Set a pot of water to boil and measure out noodles. Mix flour, salt and lemon pepper in a small bowl. Spread on to a large plate. Lightly coat both sides of chicken with mixture. Heat olive oil in large nonstick skillet on medium-high heat. Add chicken to pan and add noodles to pot. Cook noodles for 6 minutes and drain. Cook chicken about 5 minutes, turning once, or until lightly colored. Remove chicken from skillet to a warm plate (I mircowaved a plate for two minutes, put chicken on it and covered it with foil). Add mushrooms and oregano to skillet; cook for 2 minutes. Stir in wine and lemon juice, and bring to a boil. Add Parsley Flakes and remove from heat. Put noodles on plate, lay chicken over it, and spoon sauce over it.
Nutritional Information: 488 calories, 63 carbs and 9 fat grams, but like most of my meals you can easily take down the pasta and add mushrooms to bring those calories and carbs down!
Review: Great, solid recipe! Easy to do and I love the addition of flour - it really made it seemed deep fried rather than stir fried!