Chicken Marsala with Asparagus and Penne

1 TBLSP Grapeseed (or other high smoke point oil)
2 Chicken breasts, cut in half lengthwise and pounded thin
Salt & Pepper
Flour for dredging (reserve an extra TBLSP)

1 TBLSP Olive oil
12 ounces baby Bella mushrooms, sliced
4 large cloves Garlic, minced
3 scallions, sliced, white part only, reserve the green part
1 bunch Asparagus, cut into bite size pieces
Salt & Pepper

The TBLSP of reserved Flour

1/2 Cup Chicken Stock
3/4 Cup Marsala Wine
Salt & Pepper
Green parts of the Scallion,

8 ounces Penne pasta, cooked according to package directions.

Season the chicken breasts on both sides with salt and pepper and dredge in flour.

Add the grapeseed oil to a non-stick high sided pan and heat over medium-high heat.

Add the the chicken and cook for about 3 minutes on each side, until browned.

Remove the chicken to a plate and set aside.

Lower the heat to medium and add the olive oil.

Add in the mushrooms, garlic, white parts of the scallion and the asparagus, season with salt and pepper and cook, stirring often, until asparagus is crisp tender.

Sprinkle in the reserved TBLSP of flour and stir.

Pour in the chicken stock and marsala. Season with salt and pepper.

Raise the heat to high so the sauce can thicken a bit.

Lower heat to medium-low and add the chicken back into the pan.

Cook for another 10 minutes.

Nestle the cooked penne into the sauce and serve family style!

4 Servings
Approximately 6 grams of unsaturated fat per serving