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Chicken Marsala with Pasta

  • Cooking Time

  • Prep time

  • Serves

  • 1 1/4 lbs. boneless, skinless chicken breasts
  • 4 Tbsp. margarine, 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
  • 1 Season chicken, if desired, with salt and ground black pepper. Melt 1 Tbsp. margarine 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 Tbsp. margarine 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 Tbsp. margarine 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.