Thursday, February 16, 2012
Bow Ties with Chicken Marsala Sauce
3 or 4 boneless chicken breast sliced in thin medallion style pieces, pan fried in olive oil or butter with a tablespoon of garlic around 3 to 4 minutes on each side just until till pink is gone and juices run clear in chicken, set aside keeping warm
1 cup dry Marsala wine
1 stick butter
Pinch of salt
Pinch of black pepper
1 lb bow tie pasta or your favorite pasta of choice, boiled to package instructions, drain. Set aside keeping warm.
1 lb package of fresh mushrooms cleaned, rinsed well and sauteed in olive oil and 2 cloves of minced garlic.
red pepper flakes
In a large fry pan, saute mushrooms with 1 tablespoon olive oil and 2 cloves of minced garlic until soft and fragrant. Add Marsala wine, salt and pepper to a hot pan; reduce wine by 50 percent. Add a few tablespoons at a time of butter until sauce is creamy. Toss pasta with half the sauce and add the rest of the sauce with mushrooms and grilled chicken. Serve with grating cheese and red pepper flakes.