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Chicken Marvolosa content
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| Put a lrg pot of water to boil for pasta. When it comes up to boil salt water drop the pasta and cook til al dente. |
While pasta is boiling, season chicken with salt and pepper after pounding. Heat a lrg nonstick skillet with olive oil over med to med high heat. Add chicken to pan and brown lightly on both sides, remove to platter and cover with foil to keep heat in. To same skillet add more oil and add 1 clove of garlic. Cook garlic a minute or so, then remove and add mushrooms. Let mushrooms brown evenly and become tender, 8-10 mins.
While mushrooms cook start gravy for pasta. In a deep med skillet melt 2 Tbs of butter over med heat. Add a clove of crushed garlic and cook a couple of mins and remove. Whisk four and tomato paste in garlic infused butter. Cook flour a min or two then whisk in the chic stock. Add rosemary and whisk in tomato paste and Worcestershire sauce. Simmer to thicken,5min, salt and pepper to taste.
To cooked mushrooms add Marsala and reduce a minute or so. Add 2Tbs butter in sm bits to finish sauce and shake the pan to incorporate. Slide chicken back into pan and warm
Drain pasta and toss with sauce and cheese.Serve with chicken and scatter spinach across the top
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