Total time: 30 mins

Ingredients:

Yield: 4 servings

• • 8 ounces uncooked whole wheat or multigrain angel hair pasta
  • 4 boneless skinless chicken breast halves
  • 1/4 cup flour
  • 1 tsp lemon-pepper seasoning
  • 1/2 tsp salt
  • 2 Tbsp olive oil, divided
  • 4 cups sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1 cup dry Marsala wine

Directions:

1. 1. Cook pasta according to package directions.
   2. Pound chicken with a meat mallet to ¼ in thickness.
   3. In a large Ziploc bag, mix the flour, lemon pepper, and salt. Add chicken, one piece at a time; close bag and shake to coat.
   4. In a large skillet, heat 1 Tbsp oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove; keep warm.
   5. In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.
   6. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen brown bits from pan.
   7. Return chicken to pan, turning to coat with sauce; heat through.
   8. Drain pasta; serve with the chicken mixture.