Penne Chicken with Marsala Alfredo Sauce

This dish has 3 parts: Chicken, Sauce, and Pasta.

QuickThaw: QuickThaw Chicken and Alfredo Sauce by submerging well-sealed bag/container in water for 15–30 minutes. Shake sauce container to mix well.

Pasta: Boil pasta in salted water for 9–11 minutes, until done to taste. Set aside.

Chicken and Sauce:

1. In a skillet, sauté chicken cutlets over medium-low heat for 4 minutes per side, being careful not to burn the bottom of the pan.
2. Set chicken aside.
3. Add 2/3 cup water and Alfredo Sauce to the same skillet, deglazing the pan by scraping up all brown bits in the bottom and incorporating them into the sauce.
4. Increase heat to medium and bring to a gentle boil.
5. Lower heat and simmer 2–3 minutes.
6. While sauce simmers, cut chicken into bite-sized pieces.
7. Add chicken back into pan and simmer 2–3 minutes more, until chicken is cooked throughout.

Assemble: Note that there is quite a lot of pasta provided — if you like a saucier dish, use less pasta. Toss pasta with chicken/sauce. If sauce seems too thick, add a little water to taste to thin it. As always, check for salt — you may need a sprinkle more, depending on your taste.

Internal temp: 165°F.

Serving Suggestions: Roasted Brussels Sprouts. Pinot Gris.

Please Note: Cooking times are estimates and vary based on your actual stovetop, as well as item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant-read pocket thermometers – they are inexpensive, convenient, and very easy to use.

Per Serving: Nutritional information coming soon.

Contains: Dairy. Wheat.

Lifestyle: Nut-Free. No Added Sugar.

At-Home Keto-Friendly Modification: Substitute your favorite keto-friendly pasta.

Ingredients: chicken breast, penne pasta, heavy cream, parmesan cheese, butter, marsala, rice flour, salt, garlic powder, onion powder, black pepper, spices.

Please Note: Because Dinner Done dishes are hand-crafted, exact information may vary. Nutritional information calculated based on 3 servings per entrée.