Chicken Marsala Fettuccine

• 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

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

flour, thyme, ground black pepper, chicken breast, olive oil, marsala wine, chicken broth, mushrooms, onion, garlic, whole wheat fettuccine, fresh ground black pepper, baby spinach leaves

Taken from www.food.com/recipe/chicken-marsala-fettuccine-346827 (may not work)