Olive Garden Copycat Chicken Marsala Fettuccine
Olive Garden Copycat Chicken Marsala Fettuccine -- Get ready to indulge in the ultimate comfort food experience with our Olive Garden Copycat Chicken Marsala Fettuccine recipe!
Equipment
- Skillet
Ingredients
- 12 ounces fettuccine
- 1 1/4 pounds chicken tenderloins
- 1 tablespoon cornstarch
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced
- 2 teaspoons garlic minced
- 1 cup marsala cooking wine
- 3/4 cup heavy cream
- 1 1/2 teaspoons beef bouillon or base
- 3 cups fresh spinach
Instructions
- Boil the fettuccine according to the package directions as you prepare the rest of the dish
- Toss chicken tenderloins in cornstarch, oregano, garlic powder, salt, and pepper to evenly coat.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken tenderloins and brown well on both sides, cooking until a meat thermometer registers at least 165°F when inserted into the thickest piece. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add the sliced mushrooms to the residual oil in the skillet and sauté until browned. Stir in garlic and sauté 1 additional minute.
- Pour in marsala and heavy cream and bring up to a simmer. For more flavor, stir in beef bouillon. Let simmer 3 minutes.
- Stir in fresh spinach and cook 1 minute, or until wilted.
- Stir in cooked fettuccine and cooked chicken tenderloins and let cook 1 minute, just until the sauce is coating the pasta. Season with salt and pepper to taste and serve immediately.