- 2
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
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.