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Nutritional Information
Calories 336
Fat 9.4g
Saturated Fat 5.2g
Protein 28.2g
Carbohydrates 32.96g
Fiber 1.5g
Cholesterol 69mg
Sodium 413mg
Calcium 178mg
Iron 21mg
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Chicken Marsala Casserole
Ingredients
3/4 cup all-purpose white flour (aisle # 8)
8 ounces low fat sour cream (dairy department)
1 cup fat-free milk (dairy department)
1/4 teaspoon salt (aisle # 8)
1/4 teaspoon coarsely ground black pepper (spice rack end of aisle # 8)
1 14.5 ounce can College Inn fat-free, less sodium chicken broth (aisle # 6)
½ Marsala cooking wine (aisle # 1)
1/3 cup chopped fresh celery (produce department)
1/8 teaspoon ground cardamom (spice rack end of aisle # 8)
1 pound boneless & skinless chicken breast,
cut into bite size pieces (service meat department)
1 8 ounce package pre-sliced white mushrooms (produce department)
2 cups hot cooked angel hair pasta, 6 ounces of uncooked pasta (aisle # 7)
Cooking spray of your choice (aisle # 8)
½ cup, 2 ounces shredded cheddar cheese (dairy department)
Directions
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1. Preheat oven to 350 degrees.
2. Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour and sour cream in a medium saucepan, stirring with a whisk. Add the milk, salt, black pepper, and chicken broth. Bring to a boil and reduce heat, and simmer for 2 minutes, stirring constantly. Remove from heat.
3. Place a large nonstick skillet over medium-high heat until hot. Add the wine and the next 4 ingredients (wine through mushrooms), and cook for 10 minutes or until the liquid almost evaporates.
4. Combine the cream sauce, chicken mixture, and pasta spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheese; bake at 350 degrees for 30 minutes.
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Servings
Serves 6, serving size is 1 cup.
Time To Cook
Total Cooking time: 45 minutes.
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