Tag Archives: Chicken

Chicken Marvalasala and Pappardelle with Rosemary Gravy

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This is a recipe by Rachael Ray’s 30 Minute Meals.  It is a twist on the traditional Chicken Marsala and it is delicious!!

Ingredients

  • 3/4-pound Pappardelle pasta (can substitute fettuccine)
  • Salt, to taste
  • 4 large, thin pieces boneless skinless chicken breasts (pound out to thin)
  • Ground black pepper
  • 4 tablespoons extra virgin olive oil 
  • 2 large garlic cloves, 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 
  • 2 tablespoons minced rosemary leaves
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons capers, drained
  • 1/2 cup Marsala wine
  • Grated pecorino Romano Cheese (parmesan will work, too)
  • A couple handfuls arugula or baby spinach leaves, thinly sliced

Directions

Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente.

While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes.

While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire Sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste.

To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm.

Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish.

 

 

The final product…

 

 

This recipe is perfect for a cool fall night.  ENJOY!

Molly Jean

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Molly Jean’s Chicken Caesar Salad

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Simple, Healthy, and Tasty. What else do you need when you have to cook dinner after a long day at work??  I have been making this since my undergrad years at Ohio University.  The recipe is inspired by a pre-made salad that I had tried from Whole Foods salad bar when I was home for summer break a few years ago.  This salad has been a hit everytime that I have made it.  Not only is it a great dinner, but also a nice side for a potluck or bbq!

Molly Jean’s Chicken Caesar Salad

Ingredients: (serves 4)

  • 1 bag Spinach
  • 2 cups cavatappi pasta, cooked
  • 1/2 cup cherry or grape tomatoes, halved
  • Red onion, thinly sliced- you choose the amount- if you love onion go for it, if not, a few thin slices will do!
  • ~1 pound chicken, cooked and cubed
  • 1/2 cup freshly grated parmesan cheese
  • about 1/2 cup light caesar dressing (I usually don’t measure the dressing, so this is an estimate.  I usually put in a little at a time until everything is well coated to my liking)
Directions
  • Place everything into a large bowl and mix!
Today I served it with homemade garlic bread and fresh pineapple!  Enjoy!

Molly Jean

Molly Jean’s Tasty Chicken Salad

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My favorite type of chicken salad is one that has grapes in it!  Here is my own version.

Ingredients

  • 1 Pound chicken breasts, cooked, cut into cubes
  • 1 cup red grapes, halved (or quartered, depending on how big the grapes are)
  • 2 celery stalks, sliced
  • 1/4 cup chopped red onion
  • 1/4 cup slivered almonds
  • 1/4 cup plain 0% Chobani yogurt (or any plain greek yogurt will do)
  • 1/3 cup Light Mayonnaise (I use Hellmann’s Canola)
  • salt and pepper to taste

Directions

  1. Place all ingredients into a large bowl.
  2. Mix until everything is evenly coated with mayo.
  3. Serve as a sandwich or on a bed of lettuce!
It’s as simple as that! I would also like to point out that this is a great recipe to used when you have left over chicken!  You may have to adjust the ingredients to how much you have.  And you can also make a big batch to store in the fridge for the week for lunch!

Molly Jean