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How to make it

  • Put on a large covered pot of boiling water for the past. When it comes to a boil salt the water, put in pasta and cook according to package
  • While pasta is cooking, season chicken with salt, and pepper. Heat large skillet with 2 tablespoons of EVOO (olive oil) over med-high heat. brown chicken lightly on both sides, then remove to warm oven to keep warm.
  • In the same skillet,add remaining oil, and 1 clove garlic cook for 1 minute ( do not burn!) Add Musrooms, and cook 8-10 min, or until browned, and tender
  • While mushrooms are cooking start rosemary gravy. In a deep medium skillet, melt 2 tablespoons of butter into the tomato paste over med. heat. add rest of the garlic,cook for 1-2 minutes. Add rosemary cook 1 minute. Then add flour into your infused tomato paste,a nd cook for 5 minutes stirring with a wisk for 5 min, or until thickened. Season with salt, and pepper to taste.
  • Add capers to cooked mushrooms and Marsala. Reduce for 1-2 minutes. Add rest of butter incorperate into sauce, and warm it through.
  • Drain psta, and toss with gravy.and a handful of cheese. Add chicken to Marsala sauce, and serve chicken next to pasta, and scatter arugula or spinach across both for garnish

Reviews & Comments 4

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  • lunasea 10 years ago
    Another great recipe - you have so many I want to try. Saving this one also...thanks again!
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  • volki1269 10 years ago
    Thanks for sending this. I have it marked and will deffinately try it out.
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  • michellem 10 years ago
    YUMMM! I love the sound of this recipe. I have it bookmarked for later!
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  • luvthewho 10 years ago
    This sounds great. Will try this version of marsala soon.
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