Instructions
Step 1: Cook fettuccine according to package instructions. Drain and set aside.
Step 2: Season chicken tenders with salt and pepper, then dredge lightly in flour.
Step 3: Heat olive oil in a large skillet over medium heat. Add chicken and cook for 4–5 minutes per side until golden and cooked through. Remove and set aside.
Step 4: In the same skillet, melt butter. Add mushrooms and cook for 5 minutes until browned. Stir in garlic and cook for 1 more minute.
Step 5: Pour in Marsala wine and simmer for 2–3 minutes to reduce slightly.
Step 6: Add heavy cream and bring to a simmer. Stir in Parmesan and spinach. Cook until the sauce thickens slightly and spinach wilts.
Step 7: Return chicken to the skillet and add cooked pasta. Toss to combine and heat through.
Step 8: Garnish with fresh parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk if needed. Not recommended for freezing due to the dairy-based sauce.
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