Categories: Pasta
Ingredients
- 1 1/2 lbs. chicken breast halves, cut into roughly 1x2-inch strips
- 1/4 cup all-purpose flour
- Kosher salt and black pepper
- 4 tbsp. olive oil
- 2 cups tightly packed baby spinach leaves
- 3 cups sliced cremini mushrooms
- 1 large red bell pepper, seeded and julienned
- 1/4 cup minced shallot
- 1 tbsp. tomato paste
- 2 garlic cloves, minced
- 1 tsp thyme leaves
- 1 cup sweet Marsala wine
- 1 cup chicken stock
- 2 tbsp. cold unsalted butter, cut into cubes
- 3 tbsp. chopped parsley, plus more for garnish
- 1 lb. radiatori pasta
Directions
-
Using the flat side of a meat mallet, lightly pound the chicken pieces.
-
In a large dish, combine the flour, 1 tsp salt, and 1/2 tsp black pepper. Lightly dredge the chicken pieces in the flour and set aside.
-
In a large nonstick saute pan over medium-high heat, heat 1 tbsp. of the olive oil. Saute the spinach until wilted, 1 to 2 minutes. Season with salt and black pepper and set aside. Add 2 tbsp. of the olive oil to the pan and, working in batches, brown the chicken pieces all over, 3-5 minutes. Remove the chicken from the pan and set aside.
-
Add the remaining 1 tbsp. olive oil to the pan, then add the mushrooms, bell pepper, shallot and salt to taste. Saute until the mushrooms are lightly browned, 6-8 minutes. Stir in the tomato paste, garlic, and thyme and cook for 1 minute, until fragrant. Deglaze by adding the Marsala and scraping up the browned bits from the bottom of the pan.
-
Return the chicken to the pan, then add the chicken stock. Bring to a boil and simmer until reduced by half, 6-8 minutes. Season with salt and pepper and return the cooked spinach to the pan. Stir in the butter cubes a few at a time until melted. Stir in the parsley.
-
Meanwhile, to cook the radiatori, in a large stockpot over medium-high heat, bring 1 gallon of water to a boil. Add 1 tbsp. salt, then add the pasta. Cook as directed until al dente. Drain.
-
Toss the radiatori with the chicken and sauce and garnish with more chopped parsley. Serve.