Chicken Marsala w Pasta in a Rosemary Tomato Sauce

barbara lentz


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


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 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
  • 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

Printable Recipe Card

About Chicken Marsala w Pasta in a Rosemary Tomato Sauce

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

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