Slow Cooker Chicken Marsala with Fettuccine

2014-02-19
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 2:20 h
  • Ready In : 2:30 h

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Slow cooker chicken Marsala with fettuccine. Chicken breasts with Marsala wine and vegetables cooked in slow cooker and served over cooked fettuccine.

Ingredients

  • 4 boneless,skinless chicken breasts
  • salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1/3 onion,peeled and finely chopped
  • 1/2 cup (125 ml) Marsala wine
  • 12 oz (360 g) sliced brown mushrooms
  • 1/2 cup (125 ml) chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (125 ml) whipping cream
  • 2 tablespoons cornstarch
  • 8 oz (240 g) cooked fettuccine
  • 2 tablespoons chopped fresh parsley

Method

Step 1

Grease slow cooker with nonstick cooking spray.

Step 2

Season chicken breasts with salt and black pepper and transfer to slow cooker.

Step 3

Preheat vegetable oil in large nonstick skillet. Add chopped onion and cook,stirring,until translucent. Add Marsala wine and continue cooking for 2-3 minutes or until mixture reduces slightly. Stir in sliced mushrooms.

Step 4

Add chicken broth,Worcestershire sauce,1/2 teaspoon salt ans 1/2 teaspoon black pepper. Stir well and pour mixture over chicken.

Step 5

Cover slow cooker and cook on high-heat setting for 1½-2 hours or until chicken is done. Remove cooked chicken from slow cooker and set aside.

Step 6

In a mixing bowl,combine whipping cream and cornstarch. Mix well until smooth.

Step 7

Stir mixture into cooking liquid. Cover slow cooker and cook 15 minutes longer or until mixture is thickened.

Step 8

Cook pasta according cooking directions. Drain and transfer to large serving bowl.

Step 9

Slice chicken breasts and place on cooked fettuccine. Top with sauce and sprinkle with chopped parsley.

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