Chicken Marsala with Fettuccine

By Jaxson

Ingredients

• 4 boneless skinless chicken breasts
• salt and black pepper]
• 1 tbsp vegetable oil
• 1 onion, chopped
• 1/2 cup marsala wine
• 2 pkg sliced cremini mushrooms
• 1/2 cup chicken broth
• 2 tsp worcestershire sauce
• 1/2 cups whipping cream
• 2 tbsp cornstarch
• 8 oz uncooked fettuccine
• 2 tbsp chopped fresh Italian parsley

Preparation

Step 1

Slow cooker Directions

1 Coat slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to slow cooker.

2 Heat oil in large skillet over medium heat. Add onion, cook and stir until translucent. Add Marsala; cook 2-3 minutes or until slightly thickened. Stir in mushrooms, broth and Worcestershire sauce. Pour over chicken. Cover; cook on HIGH 1 1/2 -1 1/4 hours.

3 Transfer chicken to cutting board; cover and let stand. Blend cream and cornstarch in small bowl until smooth; stir into cooking liquid. Cover; cook 15 minutes or until thickened. Season with salt and pepper.

4 Meanwhile cook past according to the package directions. Drain and transfer to large serving dish. Slice chicken breasts and place on pasta. Top with sauce; sprinkle with parsley.