Fettuccine Marsala With Breast Of Chicken
 Most fettuccine is made with lots of egg yolks so check the ingredients on the package and try to get one that doesn't use yolks-otherwise it will be heavy in fat. This is a light, high-protein version of the traditional recipe. Try substituting De Boles rice fettuccine for regular fettuccine to make an incredible wheat-free meal. Makes 4 servings.


Ingredients:
1 tablespoon sea salt, plus additional for seasoning
3/4 cup Roasted Chicken Stock
2 teaspoons olive oil
1 teaspoon balsamic vinegar
2 teaspoons minced shallots
8 ounces fettuccine
2 boneless, skinless chicken breasts, pounded thin (5 to 6 ounces total)
2 tablespoons finely chopped fresh parsley
3/4 cup marsala wine
6 basil leaves, julienned
1 cup thinly sliced shiitake mushrooms
Freshly ground black pepper


Instructions:
1. In a medium stockpot, bring 4 to 6 quarts of water with 1 tablespoon of the salt to a boil.

2. Meanwhile, heat the olive oil in a medium nonstick skillet over medium heat. Add the shallots and cook, stirring, until golden, 1 to 2 minutes. Add the chicken and cook until browned on one side, 2 to 3 minutes. Turn over the breast, add the wine and vinegar and cook until the wine is reduced by half, 3 to 4 minutes.

3. Add the mushrooms and chicken stock to the skillet and continue to cook, 5 to 6 minutes.

4. Add the fettuccine to the boiling water and cook until it loses its rigidness but is still raw in the center, 7 to 8 minute. Drain the pasta and add to the pan with the chicken. Add the parsley and basil and let the sauce absorb into the underdone pasta for about 2 minutes. Add salt and pepper to taste.

5. Remove the chicken from the pan and set aside. Season the pasta and divide on 4 plates. Slice the chicken breasts and serve over the pasta.
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