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1
Put a large pot of water on to boil for the pasta.
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2
When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente.
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3
While the pasta is working, season the chicken with salt and pepper.
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4
Heat a large nonstick skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium to medium-high heat.
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5
Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat.
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6
To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic.
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7
Cook garlic a minute or so, then remove and add the mushrooms.
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8
Let the mushrooms brown evenly and become tender, 8 to 10 minutes.
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9
While the mushrooms work, start gravy for pasta.
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10
In a deep medium skillet melt 2 tablespoons butter over medium heat.
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11
Add a clove of crushed garlic and cook a couple of minutes then remove.
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12
Whisk flour and tomato paste into garlic infused butter.
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13
Cook the flour a minute or 2 then whisk in the stock.
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14
Add rosemary and whisk in tomato paste and Worcestershire sauce.
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15
Simmer to thicken, 5 minutes.
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16
Season the sauce with salt and pepper, to your taste.
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17
To the cooked mushrooms, add capers and Marsala and reduce a minute or so.
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18
Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate.
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19
Slide the chicken back into sauce and warm.
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20
Drain pasta and toss with sauce and a handful of cheese.
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21
Serve pasta alongside Chicken Marvalasala.
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22
Scatter arugula or spinach across both the chicken and pasta, to garnish.
