Popcorn Chicken Marsala

Create this creamy chicken marsala at home and skip the trip to the restaurant.


1 1/2 cups

Popcorn chicken, from the deli

3 strips


8 oz.

White button mushrooms, sliced

1 cup

Marsala wine

1/2 cup

Chicken stock

6 oz.

Spinach fettuccine noodles, cooked to al dente


  1. In a large non-stick skillet, heat the bacon over medium heat stirring occasionally. Cook until the bacon begins to brown, about 4-5 minutes.

  2. Add the mushrooms and cook for an additional 8 minutes, stirring occasionally.
  3. Add the popcorn chicken; increase the heat to medium-high heat and cook for 2 more minutes.
  4. Add the wine and chicken stock, bring to a simmer and cook over medium-high heat for 2 minutes.
  5. Add the pasta and cook over medium-high heat for a final 2 minutes.

  6. Remove from heat, season with salt and pepper and serve in bowls. Garnish with fresh parmesan if desired.