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Chicken Marvalasala and Pappardelle with Rosemary Gravy Recipe

Chicken Marvalasala and Pappardelle with Rosemary Gravy

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (88)

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Average Rating:

Total Reviews: 88

Showing 11-20 of 88

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  • on October 06, 2010

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    Talk about tasteless! Started the "gravy" beforehand to save some time- tasted it before proceeding and knew I was in trouble. The "gravy" had NO taste whatsoever. Proceeded with caution but when all was said and done must say a total waste of time. I guess the people giving 4 and 5 stars must like food that has no flavor

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  • on September 20, 2010

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    So easy, so tasty! Made this last night and my boys are asking for it tonight, too!!! Well done, Rachael.

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  • on September 14, 2010

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    I rarely even look at anything that doesn't have 5 stars, but when I looked at the ingredients here I really thought the recipe had great promise. Fortunately for me, my grocery store carries both types of mushrooms already cleaned and sliced, plus chicken cutlets, so this meal came together quite easily. I was a little leery about the Worcestershire sauce, but it gave the gravy a nice depth. I rarely use Romano directly, usually use it in meatballs or with other cheeses, but over the shredded spinach along with the sauce, pasta, mushroom mixture and chicken it was perfect! I will absolutely make this again, even for company! It was EXCELLENT! Thank you Rachael!

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  • on August 21, 2010

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    So Easy ~ Made only the Chicken Marsala, but my husband couldn't stop eating. He keeps asking me to make again. He is a big mushroom fan, and the flavors combined so well together. Yes, you do need to salt to taste. Love it ~

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  • on July 02, 2010

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    This was the first time I've made a chicken marsala, but it came out great! This dish actually made my wife, who hates mushrooms, say that she could learn to love them if they all tasted like these! The gravy makes the pasta and was easy as well. I didn't use pappardelle, as the only one I could find was $10 for half a pound! Also, I would cut the capers by half next time, way too many for my taste.

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  • on July 01, 2010

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    I've been a vegetarian for six years, but as a special anniversary surprise for my boyfriend I made this meal. He adores all Italian food and I was attracted to this because Rachel Ray's recipes seem so user friendly. I checked the reviews and became nervous since so many people had complained about it. I am fairly good in the kitchen though so I braved it. It was incredibly simple! H absolutely adored it. I couldn't eat any of it, so I made a sep dish for me. It was super easy and though it took me about an hour not 30 minutes, it was worth it. His roommate and friends attacked the leftovers. I would def recommend this recipe, if I can do it without even being to taste the dish I'm preparing, anyone with the ability to read and awareness of spicing can make this!

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  • on June 08, 2010

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    Used fettucini and kept the garlic cloves (which I minced in both the Marsala and the gravy. The Rosemary Gravy MADE the dish. And was more than just the "expected," Marsala. Nice change.

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  • on May 28, 2010

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    I loved it! I did not use the Pappardelle, substitued egg noodles. A lot of ingredients but very tasty. Never had Chicken Marsala before but I will be making this again and again.

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  • on May 20, 2010

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    OMG!! This was sooooo very delicious !! I can't wait to have a date to try it on! As Rachel said, you better make sure you really want him if you serve him this!! No prospects right now...but when I do....THIS IS THE RECIPE I WILL SERVE the one I want to keep!!

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  • on May 12, 2010

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    This dish was easy to make. if you missed the episode then don't even bother trying to make the meal, instead go cook something less "confusing" like top ramen.
    btw the dish is mediocre by no means.. the end result is perfect.

    @jennifer... Fail...

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