chicken marsala w pasta in a rosemary tomato sauce
Nice date night dish. Add a good wine and delish.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1/2 pound pasta of your choice
- 4 large boneless skinless chicken cutlets sliced into strips
- - salt and pepper
- 4 tablespoons olive oil
- 4 cloves garlic
- 2 cups mushrooms sliced
- 4 tablespoons butter
- 2 tablespoons tomato paste
- 2 tablespoons minced fresh rosemary
- 2 tablespoons flour
- 1 1/2 cups chicken stock
- 2 tablespoons drained capers
- 1 tablespoon worcestershire sauce
- 1/2 cup marsala wine
- - grated pecorino romano cheese
How To Make chicken marsala w pasta in a rosemary tomato sauce
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Step 1Start 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.
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Step 2In 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.
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Step 3Melt 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.
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Step 4To 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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