Chicken Marvalasala And Pappardelle With Rosemary Gravy Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1144
FAT
201%
CHOL
161%
SOD
82%

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Ingredients for 2 servings

1/2 cup Marsala wine

2 portobello mushroom caps, sliced

4 tablespoons extra virgin olive oil

4 tablespoons butter

Ground black pepper

2 tablespoons capers, drained

1 1/2 cups chicken stock, eyeball it

2 large cloves garlic, crushed

4 large, thin pieces boneless skinless chicken breast cutlets

2 tablespoons tomato paste, look for this in a tube (it's easy to store that way)

12 shiitakes, stemmed and sliced

A couple handfuls arugula or baby spinach leaves, thinly sliced

Grated pecorino Romano cheese

2 tablespoons minced rosemary leaves, a couple of sprigs

2 tablespoons all-purpose flour

Salt

1 tablespoon Worcestershire sauce, eyeball it

3/4-pound pappardelle pasta (wide ribbons, substitute fettuccine if unavailable)

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