Creamy Veal Marsala

• 1 tablespoon butter
• 2 teaspoons olive oil
• 400 g veal schnitzels, cut in strips
• 2 garlic cloves, peeled and thinly sliced
• 1/3 cup tomato paste
• 1/3 cup chicken stock
• 2 tablespoons marsala wine
• 1/3 cup cream
• 400 g penne pasta
• 30 g butter
• 150 g button mushrooms, sliced
• 1/3 cup flat leaf parsley
• black pepper

1. Heat butter and olive oil in a large non stick frying pan.
2. Add the veal and cook on medium high for 2-3 minutes stirring continually. Add garlic and cook a further 1 minute.
3. Stir in tomato paste and cook for 30 seconds.
4. Add chicken stock, marsala and cream and simmer for 3 minutes, stirring occasionally.
5. Drain cooked pasta. Melt putter in the pasta pot, add button mushrooms and cook for 2-3 minutes, stirring continually.
6. Return drained pasta to the pot along with parsley and black pepper and toss all the ingrediants together well.
7. Arrange the mushroom pasta into your bowls.
8. Spoon over the veal mixture and serve with a sprinkle of pepper.

butter, olive oil, veal schnitzels, garlic, tomato paste, chicken stock, marsala wine, cream, penne pasta, butter, button mushrooms, flat leaf parsley, black pepper

Taken from www.food.com/recipe/creamy-veal-marsala-484598 (may not work)