1/4 cup sun-dried tomatoes, packed without oil

4 (6-ounce) chicken thighs, skinned

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

2 teaspoons olive oil

2 cups quartered button mushrooms

1 1/2 cups sliced fresh shiitake mushroom caps (about 3 ounces)

1/2 teaspoon dried thyme

1-3 garlic clove, minced

1 bay leaf

1/3 cup fat-free, less-sodium chicken broth

5 tablespoons Marsala wine, divided

3 tablespoons half-and-half

4 teaspoons chopped fresh parsley

2 cups hot cooked wide egg noodles

 

Combine boiling water and the sun-dried tomatoes in a bowl; let stand 15 minutes. Drain and chop. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chicken and sauté 5 minutes, turning once. Remove chicken from pan. Reduce heat to medium-low. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 2 minutes. Add thyme, garlic, and bay leaf; sauté for 30 seconds. Return chicken to pan. Add sun-dried tomatoes, broth, and 1/4 cup wine. Cover, reduce heat, and simmer 25 minutes, turning chicken once. Add 1 tablespoon wine and half-and-half, and bring to a boil. Discard bay leaf. Sprinkle with parsley. Serve over noodles.

 

Yield: 4 servings

Serving size: 1 thigh, 1/4 cup sauce, and 1/2 cup noodles

 

Calories: 333

Fat: 10.2g

Fiber: 3.4g