Chicken Marsala Fettuccine - cooking recipe

Ingredients

3 tablespoons flour
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 lb boneless skinless chicken breast half (pounded evenly )
1 tablespoon olive oil
1/2 cup dry marsala wine
1 cup reduced-sodium chicken broth
1 (8 ounce) package mushrooms, sliced
1/4 cup onion, chopped
2 garlic cloves, minded
12 ounces whole wheat fettuccine, cooked per package directions
fresh ground black pepper
2 cups baby spinach leaves, chopped

Preparation

In shallow dish, combine flour, thyme and pepper.
Coat chicken in flour mixture; reserve remaining flour mixture.
In large nonstick skillet, heat olive oil over medium-high heat.
Add chicken; cook until browned and internal temperature reaches 165*, about 3 to 4 minutes per side.
Remove chicken from skillet; cover to keep warm.
In same skillet, add wine; stir to scrape browned bits from bottom of pan.
Stir reserved flour mixture into broth.
Add broth, mushrooms, onion and garlic; bring to boil.
Reduce heat and simmer stirring occasionally until vegetables are tender and sauce thickens, about 3 to 4 minutes.
Place pasta in large serving bowl; season with pepper.
Thinly slice chicken.
Add chicken, sauce, and spinach to pasta; toss until well combined.