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chicken marsala w pasta in a rosemary tomato sauce

Recipe by
barbara lentz
beulah, MI

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

yield 2 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For chicken marsala w pasta in a rosemary tomato sauce

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

How To Make chicken marsala w pasta in a rosemary tomato sauce

  • 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

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