I made this for dinner last night…it was super yummy! It’s a keeper!

8 oz Fettuccine – cooked and drained
2 tbs each butter and olive oil
2 chicken breasts – sliced thin
1/2 pound mushrooms – washed and sliced
4 oz white wine
4 green onions – sliced
2 cloves crushed garlic
garlic powder
salt and pepper
1 jar Vodka Pasta Sauce (or 16 oz homemade)
2 tbs crumbled feta cheese
Parmesan cheese for garnish

In a deep saute’ pan, heat up butter and oil over medium-high heat. Add chicken and cook until no longer pink on the outside. Add the mushrooms, wine, green onions, crushed garlic, garlic powder and salt and pepper to taste. Stir and continue cooking until chicken is done on the inside and mushrooms are soft. Add the jar of pasta sauce and feta cheese. Stir until well blended. Taste and season with more salt, pepper or garlic powder if needed. Heat thoroughly. Serve over cooked fettuccine. Add bread sticks and a salad for a lovely dinner.

To make my Chicken Marsala, you will need:

2 tablespoons each butter and olive oil
4 chicken breast cutlets
1/2 pound fresh mushrooms, diced
1 tablespoon diced fresh garlic
1 tablespoon dried onion flakes
1 tablespoon chicken bouillon
1/2 cup Marsala wine (or white wine)
3 cups milk
2 tablespoons flour
salt and pepper
1/2 tsp dried Italian seasonings
8 oz dried pasta, cooked al dente’, tossed with olive oil and kept warm

In large deep sided frying pan, heat oil and butter over medium heat. Add chicken breast cutlets and saute until lightly browned on each side. Remove chicken from pan and keep warm. To frying pan, add the mushrooms, onion, garlic and wine. Scrape bottom of pan to deglaze the chicken bits. Cook until mushrooms are softened. Meanwhile, place flour in liquid measuring cup and whisk in 1/2 cup of the milk until flour is dissolved. Add the rest of the milk and bouillon and mix well. Pour mixture into the hot pan with the mushrooms and wine. Stir constantly until thickened over medium heat. Season with salt, pepper and Italian seasonings. Return chicken to the pan and simmer in the sauce for 5 minutes. Serve over warm pasta.