1 pkg 0 calorie Skinny Dip Noodles Fettuccini
4 4-oz boneless chicken breasts, no skin
2 oz bacon, cut into 1/4″ cubes
3/4 cup Marsala wine
6 tablespoons light cream
1 cup sliced mushrooms
1/2 medium onion, diced
1 clove garlic, minced
1 tablespoon I Can’t Believe It’s Not Butter Light
1 tablespoon oil
salt & pepper
If serving over Skinny Dip Noodles rinse pasta in a large stockpot of well salted water for 5 minutes. Drain in a colander and dab with paper toweling to dry the noodles so the sauce sticks better.
Add margarine to a large nonstick skillet over medium heat. Add bacon and cook until crispy and light brown. Remove to paper towels with a slotted spoon, set aside. Add onions and cook until see thru and lightly browned, about 5-10 minutes. Remove and set aside.
Pound out the chicken cutlets until about 1/4″ thick. Season both sides generously with salt & pepper. Turn up the heat on the skillet. Add 1 tablespoon oil. When pan is hot saute each thin cutlet quickly on both sides. They will cook quickly. Transfer each cutlet to a plate and continue sauteing the rest.
Pour off any excess fat in the pan. Over high heat add the Marsala wine & mushrooms and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by 25%. Stir in the cream and boil until you get a nicely thickened sauce.
Return the chicken, onions & bacon to the pan and turn the cutlets over to coat. Heat cutlets for about 1 minute. Serve with sauce over Skinny Dip Noodles and enjoy!
Nutrition Info: (assumes all sauce is eaten)
Calories: 286
Carbs: 6 grams
Protein: 26 grams
Fat: 14 grams
