Chicken Marvalasala and Pappardelle with Rosemary Gravy

By nurseliz

Rachael Ray

Ingredients

• 3/4 lb pappardelle
• salt
• 4 large, thin pieces boneless chicken breast cutlets
• pepper
• 4 tbsp olive oil
• crushed garlic
• 2 portobella mushroom caps, sliced
• 12 shiitakes, stemmed and sliced
• 4 tbsp butter
• 2 tbsp flour
• 2 tbsp tomato paste
• 1 1/2 c chicken stock
• 2 tbsp rosemary leaves, minced
• 1 tbsp worcestershire sauce
• 2 tbsp capers, drained
• 1/2 Marsala wine
• romano cheese
• couple handfuls of arugula or spinach leaves, thinly sliced

Details

Servings 2

Preparation

Step 1

Cook pasta. While pasta is cooking, season chicken with salt and pepper. Heat large nonstick skillet with 2 tbsp olive oil over med to med-high heat. Add chicken to pan and brown lightly on both sides; remove to platter and cover with foil to hold in heat. To same skillet add 2 tbsp more oil and 1 clove garlic. Cook garlic a minute or so, then remove and add mushrooms. Let mushrooms brown evenly and become tender, 8-10 min
While mushrooms work, start gravy for pasta. In a deep skillet melt 2 tbsp butter over med heat. Add a clove of garlic and cook a couple of minutes, then remove. Whisk flour into garlic infused butter.Cook the flour a minute or two, then whisk in the stock. Add rosemary and whisk in tomato paste and worcestershire sauce. Simmer to thicken, 5 min. Season the sauce with salt and pepper.
To the cooked mushrooms add the capers and Marsala and reduce a minute or so. Add 2 tbsp butter in small bits to finish sauce and shake the pan to incorporate, Slide the chicken back into sauce and warm.
Drain pasta and toss with sauce abd a handful of cheese. Serve pasta along with chicken. Scatter arugula or spinach.