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Chicken Marsala with Radiatori
Floured chicken strips brown with mushrooms, red pepper, shallot and spinach, then simmer in sweet Marsala and stock until saucy. A knob of butter and parsley finish it, and ruffled radiatori hold the sauce.
- YieldServes 6
- Hands-on50 min
- Total1 h 6 min
- Difficulty
Ingredients
- 680 gchicken breast halves, boneless and skinless, cut into 2.5 x 5 cm strips about 1 cm thick
- 30 gall-purpose flour
- 1 tspkosher salt, for the flour, plus more to taste
- ½ tspblack pepper, freshly ground, plus more to taste
- 4 tbspextra-virgin olive oil
- 60 gbaby spinach, tightly packed
- 225 gcremini mushrooms, sliced
- 1large red bell pepper, seeded and julienned
- ¼ cupshallot, minced
- 1 tbsptomato paste
- 2 clovesgarlic, minced
- 1 tspthyme leaves
- 240 mlsweet Marsala wine
- 240 mlchicken stock, low-sodium if store-bought
- 2 tbspunsalted butter, cold, cut into cubes
- 3 tbspflat-leaf parsley, chopped, plus more for garnish
- 450 gradiatori pasta
- 1 tbspkosher salt, for the pasta water
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