Serving Size:
3 ounces chicken, 1 cup pasta

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis


  • 1-1/2 pounds boneless, skinless chicken breasts
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1-1/2 cups onion, diced
  • 2 tablespoons garlic, minced
  • 1 cup mushrooms, sliced
  • 1 cup dry Marsala wine
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh Italian parsley leaves, chopped
  • 6 sprigs Italian parsley for garnish
  • 12 ounces dry fettuccini


  1. Sprinkle pepper on cut chicken.
  2. Cut chincken into medium-sized pieces.
  3. In a heavy skillet, heat oil over high heat.  Add chicken and cook until just brown. Transfer to a plate and set aside to cool.
  4. Melt butter in the same skillet over medium-high heat. Add onion and sauté.
  5. Add garlic and mushrooms; continue to sauté until onions are tender. 
  6. Add wine and simmer until juices are reduced by half. Stir in mustard.
  7. Return chicken to skillet. Simmer, uncovered, over medium-low heat until chicken is cooked through and sauce thickens slightly.  (If sauce is too thick, add 1/2-cup water or more until desired consistency is achieved.)
  8. Stir in chopped parsley.
  9. Make fettuccini according to package directions, but without salt. Serve one cup fettuccini with each chicken breast and garnish with parsley sprigs.

Helpful hints

  • Use refrigerated or homemade fettuccini if desired.

Nutrients per serving

Calories 478

Protein 35 g

Carbohydrates 53 g

Fat 14 g

Cholesterol 81 mg

Sodium 228 mg

Potassium 449 mg

Phosphorus 313 mg

Calcium 50 mg

Fiber 3.5 g

Kidney and kidney diabetic food choices

  • 3 meat
  • 3 starch
  • 1 vegetable, low potassium

Carbohydrate choices


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