Recipe Details
Ingredients
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¼cupall-purpose flour
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1teaspoondried oregano
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salt and pepper to taste
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2chicken breasts, sliced in half horizontally
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2tablespoonsolive oil
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3tablespoonsbutter
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1cupsmall fresh mushrooms, stems removed
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¼cupdiced onion
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½cupMarsala wine
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½cupwater
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⅓cupsun-dried tomatoes
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1cubeporcini-flavored bouillon
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2cupsfirmly packed spinach leaves
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1(16 ounce) packagespaghetti
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2tablespoonswater
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½tablespoonpotato starch
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¼cuphalf-and-half
Cooking Directions
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Mix together flour, oregano, salt, and pepper in a bowl. Dust chicken slices with flour mixture and set aside.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and allow to get hot. Add chicken and fry until nicely browned, about 4 minutes per side. Remove to a plate. Add butter and allow to melt. Stir in mushroom caps and onions; cook for 2 minutes. Mix in wine, water, sun-dried tomatoes, and bouillon cube. Bring to a simmer and turn off Saute mode.
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Place chicken pieces on top of the sauce in the pot. Layer spinach on top of the chicken. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Open lid and remove chicken to a plate. Make a slurry by mixing water with potato starch. Mix slurry into the Marsala sauce. Set mode to Saute, and bring sauce to a simmer. Whisk until sauce is thickened then turn Saute mode off. Stir in half-and-half until sauce is golden and creamy.
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Distribute spaghetti amongst 4 plates, ladle sauce on top of the noodles and place chicken onto pasta.
Tips
You can use kale instead of spinach.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories741 | |
% Daily Value * | |
Total Fat 21g |
26% |
Saturated Fat 8g |
41% |
Cholesterol 61mg |
20% |
Sodium 256mg |
11% |
Total Carbohydrate 100g |
36% |
Dietary Fiber 5g |
19% |
Total Sugars 8g |
|
Protein 30g |
60% |
Vitamin C 8mg |
8% |
Calcium 82mg |
6% |
Iron 6mg |
32% |
Potassium 742mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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