Chicken Marvalasala And Pappardelle With Rosemary Gravy
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1
Salt4 tbsps
Virgin Olive Oil (extra)2 large
Garlic (cloves, crushed)4 tbsps
Butter2 tbsps
All-Purpose Flour1.5 cups
Chicken Stock (eyeball it)2 tbsps
Capers (drained)1 cup
Marsala WineDirections:
1
Put a large pot of water on to boil for the pasta
2
When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente
3
While the pasta is working, season the chicken with salt and pepper
4
Heat a large nonstick skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium to medium-high heat
5
Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat
6
To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic
7
Cook garlic a minute or so, then remove and add the mushrooms
8
Let the mushrooms brown evenly and become tender, 8 to 10 minutes
9
While the mushrooms work, start gravy for pasta
10
In a deep medium skillet melt 2 tablespoons butter over medium heat
11
Add a clove of crushed garlic and cook a couple of minutes then remove
12
Whisk flour and tomato paste into garlic infused butter
13
Cook the flour a minute or 2 then whisk in the stock
14
Add rosemary and whisk in tomato paste and Worcestershire sauce
15
Simmer to thicken, 5 minutes
16
Season the sauce with salt and pepper, to your taste
17
To the cooked mushrooms, add capers and Marsala and reduce a minute or so
18
Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate
19
Slide the chicken back into sauce and warm
20
Drain pasta and toss with sauce and a handful of cheese
21
Serve pasta alongside Chicken Marvalasala
22
Scatter arugula or spinach across both the chicken and pasta, to garnish