Recipe

Tuscan Chicken Cavatappi Recipe

Add Step-by-Step Photos	Razorfamilyfarms / All my dishes 1 year, 1 month ago Marinated and then grilled chicken breast set atop caramelized shallots, roasted garlic, sun-dried tomatoes, baby bella mushrooms, and fresh spinach tossed with cavatappi pasta in a rustic Marsala and mascarpone sauce Prep:30m Cook:30m Servings:46	Razorfamily
	grilled chicken pasta marsala quark inexpensive easy fresh spinach fall dish

Garlic soaking up ol

Garlic before roasti

grilling chicken

onions, shallots, ga

baby bellas

cavatappi before coo

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Ingredients

* 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces

* 1 cup balsamic vinaigrette

* Salt and freshly ground black pepper

* 2 tablespoons olive oil

* 5 tablespoons butter

* 3/4 cup chopped onion or shallots

* 1 pound baby bella mushrooms, sliced

* A few cloves roasted garlic (to taste)

* 2 Tablespoons minced garlic

* 2 cups fresh spinach (washed and trimmed)

* handful of sun dried tomatoes

* 1 cup dry Marsala wine

* 1 cup mascarpone cheese or quark

* 2 tablespoons Dijon mustard

* 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish

* 1 box of cavatappi, a.k.a. cellentani or double elbows

Directions

About a half an hour before you plan to start cooking, rinse the chicken and place in a Ziploc bag with the vinaigrette.

Preheat oven to 400 degrees F. Gather about three heads of garlic to roast (use the leftover garlic as a spread for the bread you serve the pasta with).

Slice off the top each head of garlic to expose some of the cloves inside. Place each head in some olive oil poured in a bowl and let them soak up some oil.

Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.

Sprinkle the chicken with salt and pepper. Grill outside or heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

Chop up that garlic and onion (I used shallots and some onion but you have a right to choose in this kitchen).

While the chicken cools, melt butter to the same skillet over medium-high heat, then add the onion and sun dried tomatoes, then saute until tender, about 2 minutes. Add the mushrooms and garlic, then saute until the mushrooms are tender and the juices evaporate, about 12 minutes.

Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard.

Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the cavatappi and cook until al dente, stirring occasionally. Drain. Toss with sauce and add the fresh spinach leaves.

Garnish with parsley and serve with crusty bread and roasted garlic on the bread.

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Comments

elgab89 1 year, 1 month ago said:
Fabulous recipe. Got my super high 5!

mountainmama 1 year, 1 month ago said:
Awesome Recipe...Got my HIGH 5. Thanks for Sharing! :)

mystic_river1 1 year, 1 month ago said:
5 for your pictures and 5 for the recipe! Good start,my friend.

jimrug1 1 year, 1 month ago said:
Sounds really tasty.. I agree with JM, your photos are very nice. Makes one want to run home and start cooking....;-)~ Jim

angelinaw 1 year ago said:
Great recipe and great pictures! Thank you for the wonderful recipe. High five!

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