Recipe courtesy of Vita Piergiovanni

Chicken Over Bow Ties

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1 1/2 pounds chicken cutlets

Flour, for dredging

Beaten egg

Olive oil, for pan

2 tablespoons butter

2 garlic cloves

1 tablespoon Italian seasoning

1 cup marsala

1 can chicken broth

1 small basket mushrooms, thinly sliced

2 plum tomatoes

10 ounces fresh or frozen peas

Parsley, to garnish

1 pound bow tie pasta, cooked


  1. Clean cutlets and cut into cubes. Dredge them in flour, egg and flour, brown in frying pan with olive oil and butter. As they come out of pan let them rest on paper towels to absorb oil. When all the chicken has been browned, put all chicken back into the same pan without cleaning add garlic, Italian seasoning, marsala, chicken broth, mushrooms, and tomatoes. Cover and bring to a boil, then simmer, for at least 10 to 2 minutes, then add peas and cook until peas are cooked. Serve over bow tie pasta.