Chicken Marsala w Pasta in a Rosemary Tomato Sauce

barbara lentz

By
@blentz8

Nice date night dish. Add a good wine and delish.


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Serves:

2

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1/2 lb
pasta of your choice
4 large
boneless skinless chicken cutlets sliced into strips
salt and pepper
4 Tbsp
olive oil
4 clove
garlic
2 c
mushrooms sliced
4 Tbsp
butter
2 Tbsp
tomato paste
2 Tbsp
minced fresh rosemary
2 Tbsp
flour
1 1/2 c
chicken stock
2 Tbsp
drained capers
1 Tbsp
worcestershire sauce
1/2 c
marsala wine
grated pecorino romano cheese

Directions Step-By-Step

1
Start the pasta cooking in salted water. Season the chicken with salt and pepper. Add 2 tbsp olive oil to a large pan. Brown the chicken on all sides cook until almost done remove to a platter and cover with foil.
2
In the same skillet add the other 2 tbsp of olive oil. Add the garlic and mushrooms and cook about 8 to 10 minutes. While this is cooking start the sauce.
3
Melt 2 tbsp. butter in a pan. Add the tomato paste and cook a couple of minutes. Stir in the rosemary and then the flour. Cook for 1 minute and add the stock and Worcestershire sauce. Simmer until thickened. Remove from heat and add the cooked pasta.
4
To the mushrooms add the caper and wine let reduce a bit and add the chicken back in the sauce.
Serve the chicken along side the pasta and rosemary sauce sprinkled with cheese

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American