Chicken Marsala Radiatori

(from castro15’s recipe box)

Categories: Pasta


  • 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


  1. Using the flat side of a meat mallet, lightly pound the chicken pieces.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Toss the radiatori with the chicken and sauce and garnish with more chopped parsley. Serve.

Email to a friend | Print this recipe | Back