Chicken Marvalasala and Pappardelle with Rosemary Gravy

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 2 servings
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Ingredients

3/4-pound pappardelle pasta (wide ribbons, substitute fettuccine if unavailable)

Salt

4 large, thin pieces boneless skinless chicken breast cutlets

Ground black pepper

4 tablespoons extra virgin olive oil

2 large cloves garlic, crushed

2 portobello mushroom caps, sliced

12 shiitakes, stemmed and sliced

4 tablespoons butter

2 tablespoons all-purpose flour

2 tablespoons tomato paste, look for this in a tube (it's easy to store that way)

1 1/2 cups chicken stock, eyeball it

2 tablespoons minced rosemary leaves, a couple of sprigs

1 tablespoon Worcestershire sauce, eyeball it

2 tablespoons capers, drained

1/2 cup Marsala wine

Grated pecorino Romano cheese

A couple handfuls arugula or baby spinach leaves, thinly sliced

Directions

  1. Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente.
  2. While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes.
  3. While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour and tomato paste into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste.
  4. To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm.
  5. Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish.

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