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Chicken Marvalasala and Pappardelle with Rosemary Gravy (Rachael Ray) Recipe

Chicken Marvalasala and Pappardelle with Rosemary Gravy (Rachael Ray) Recipe

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Chicken Marvalasala and Pappardelle with Rosemary Gravy (Rachael Ray)

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Ingredients:

Serving

3/4 - lb pappardelle pasta ( wide ribbons , substitute fettuccine if unavailable)
salt
4 large, thin pieces boneless skinless chicken breast cutlets
ground black pepper
4 tbsp extra virgin olive oil
2 large cloves garlic, crushed
2 portobello mushroom caps, sliced
12 shiitakes, stemmed and sliced
4 tbsp butter
2 tbsp all-purpose flour
2 tbsp tomato paste , look for this in a tube (it's easy to store that way)
1 1/2 cups chicken stock , eyeball it
2 tbsp minced rosemary leaves , a couple of sprigs
1 tbsp worcestershire sauce , eyeball it
2 tbsp capers, drained
1/2 cup marsala wine
grated pecorino romano cheese
a couple handfuls arugula or baby spinach leaves, thinly sliced

Directions:

Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente.
While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes.
While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour and tomato paste into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste.
To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm.
Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1343.81 Kcal (5626 kJ)
Calories from fat	813.61 Kcal
		% Daily Value*
Total Fat	90.4g	139%
Cholesterol	516.46mg	172%
Sodium	2122.72mg	88%
Potassium	808.1mg	17%
Total Carbs	96.15g	32%
Sugars	10.68g	43%
Dietary Fiber	4.85g	19%
Protein	30.89g	62%
Vitamin C	6.3mg	10%
Vitamin A	0.3mg	9%
Iron	1.3mg	7%
Calcium	44.8mg	4%

Amount Per 100 g
Calories	163.17 Kcal (683 kJ)
Calories from fat	98.79 Kcal
		% Daily Value*
Total Fat	10.98g	139%
Cholesterol	62.71mg	172%
Sodium	257.74mg	88%
Potassium	98.12mg	17%
Total Carbs	11.67g	32%
Sugars	1.3g	43%
Dietary Fiber	0.59g	19%
Protein	3.75g	62%
Vitamin C	0.8mg	10%
Iron	0.2mg	7%
Calcium	5.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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