Chicken Marvalasala and Pappardelle with Rosemary Gravy

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

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.

pasta, salt, chicken breast cutlets, ground black pepper, extra virgin olive oil, garlic, portobello mushroom caps, butter, flour, tomato paste, chicken stock, rosemary, worcestershire sauce, capers, marsala wine, romano cheese, couple handfuls arugula

Taken from www.foodnetwork.com/recipes/rachael-ray/chicken-marvalasala-and-pappardelle-with-rosemary-gravy-recipe.html (may not work)