Meals Matter

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Contributed By: DCC
Dairy Council of California

A delicious chicken and pasta dish.

Ingredients

5 Boneless chicken breast fillets

1/4 cup All-purpose flour

1/2 tsp Salt

1/4 tsp Pepper

2 tbsp Vegetable oil

2 cups Sliced mushrooms

1 clove Garlic, minced

1 (14 1/2-ounce) can whole tomatoes, drained and chopped

1 (8-ounce) tomato sauce

1/3 cup Marsala wine

1/2 tsp Dried basil, crumbled

1 pound Linguine, cooked according to package directions and drained.

Preparation

In large plastic food bag, combine chicken, flour, salt and pepper. Shake to coat chicken thoroughly. In large skillet, brown chicken in oil 5 minutes on each side; remove and set aside. In same skillet, cook and stir mushrooms and garlic 2 to 3 minutes. Stir in tomatoes, tomato sauce, wine and basil; simmer 1 to 2 minutes. Return chicken to pan; mix with sauce. Cover; simmer 5 minutes, turning chicken once during cooking. Serve over hot linguine. Makes 5 servings.

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