Rotini With Chicken Marsala Ragout Recipes

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ROTINI WITH SALSA DI LIMONE



Rotini with Salsa di Limone image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound rotini pasta
1 1/4 pound Roma tomatoes, seeded and diced
1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
1 cup crumbled ricotta salata cheese or feta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the pasta water.
  • Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.

CHICKEN RAVIOLI WITH MARSALA REDUCTION



Chicken Ravioli with Marsala Reduction image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

1 strip bacon, cut into small pieces
1/2 yellow onion, chopped
2 tablespoons butter
2 tablespoons red wine
1 chicken liver, roughly chopped
Kosher salt and freshly ground black pepper
1 1/2 cups cooked and shredded chicken thighs
3 tablespoons grated Parmesan, plus more for serving
3 tablespoons chicken stock
2 teaspoons marsala wine
32 wonton skins
1/2 cup marsala wine
1/2 cup red wine
2 tablespoons brown sugar
1/2 stick butter
1 green onion, sliced in half lengthwise and chopped finely, for garnish

Steps:

  • For the chicken ravioli: In a medium saute pan, cook the bacon until firm but not crisp, about 5 minutes. Add the onions and 1 tablespoon butter, and cook over medium heat until the onions are tender. Add the red wine and chicken liver and cook over medium-low heat until cooked through, 4 to 5 minutes. Season with salt and pepper, and set aside.
  • In a blender or food processor, mix the liver mixture with the shredded chicken, remaining 1 tablespoons butter, Parmesan, chicken stock and marsala until creamy. Season with salt and pepper.
  • Place 1 teaspoon of the filling into each wonton skin, and seal by brushing a little water along the wonton edges and folding diagonally (into a triangle) and gently pinching the wonton skin closed. Work quickly and keep the wontons covered with a damp paper towel to keep from drying out. Place in the freezer until ready to cook so the raviolis will firm up.
  • For the marsala reduction: Heat the marsala, red wine and brown sugar over medium-high heat and let the sauce reduce until it becomes syrupy.
  • Bring a large pot of salted water to a gentle boil. Use a large slotted spoon to place the ravioli into the water and cook 4 to 5 minutes. Work in batches.
  • In a small saute pan, melt the butter and whisk in 3 tablespoons starchy pasta water to blend together. Place the ravioli on the plate and cover with 2 tablespoons of the melted butter sauce, a drizzle of the marsala reduction and sprinkle of Parmesan and green onion.

CHICKEN MARSALA



Chicken Marsala image

A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

Steps:

  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g

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