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Chicken Marsala with Pasta

  • 1 1/4 lbs. boneless, skinless chicken breasts
  • 4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 1 package (10 oz.) mushrooms, sliced
  • 1/3 cup dry Marsala wine or beef broth
  • 1/4 cup water
  • 1 package Knorr® Pasta Sides™ - Butter flavor
  • 1 box (7.5 oz.) frozen asparagus spears, thawed and halved



Amount per serving

Total Fat13g
Saturated Fat4g
Trans Fat0g
Total Carbs27g
Dietary Fiber3g
Vitamin D1mcg


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Season chicken, if desired, with salt and ground black pepper. Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.
  • 2 Melt 1 tablespoon Spread in same skillet and cook mushrooms, stirring occasionally, 6 minutes or until golden. Add wine. Bring to a boil over high heat. Cook 1 minute, scraping up brown bits from bottom of skillet. Reduce heat to low. Stir in remaining 2 tablespoon Spread and water until Spread is melted. Add chicken; turn to coat.
  • 3 Meanwhile, prepare Knorr® Pasta Sides™ - Butter flavor according to package directions, adding asparagus during the last 3 minutes of cook time. Serve chicken over Pasta with Mushroom Sauce.