Chicken Marsala and Pappardelle with Rosemary Gravy - Rachel Ray Recipe - (4.5/5)

Ingredients

• 3/4-pound pappardelle pasta (wide ribbons, substitute fettuccine if unavailable)
• Salt
• 4 large, thin pieces boneless skinless chicken breast cutlets
• Ground black pepper
• 4 tablespoons extra virgin olive oil
• 2 large cloves garlic, 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, eyeball it
• 2 tablespoons minced rosemary leaves, a couple of sprigs
• 1 tablespoon Worcestershire sauce, eyeball it
• 2 tablespoons capers, drained
• 1/2 cup Marsala wine
• Grated pecorino Romano cheese
• A couple handfuls arugula or baby spinach leaves, thinly sliced