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YIELD

8 servings

TYPE

TIME

50 minutes

LEVEL

Beginner

Here's What You'll Need

1

salmon fillet, grape tomatoes, olive oil, salt, pepper, granulated garlic, pancetta, zucchini, pesto, parmigiano reggiano

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Cook the Pasta

2

Bring a pot of water to a boil, then season with salt. Add pasta, then cook according to package directions, until al dente. Before draining, reserve about 1 cup of the cooking liquid. Set aside.

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Dredge the Chicken

3

Cut chicken thighs into 1" pieces,  place in a large bowl. To this, add  flour, oregano, salt, and pepper. Mix well to thoroughly coat the chicken on all sides.

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Brown the Chicken

4

Heat a skillet, add olive oil and butter. Add seasoned chicken, cook for 3-5 minutes. Stir well, cook additional 3-5 minutes. Transfer chicken to a large plate.

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Cook the Mushrooms

5

Add more olive oil, then add mushrooms. Cook 3-4 minutes. Stir, cook additional 3-4 minutes. Add shallots, season with salt, stir and cook until translucent.

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Make the Chicken Marsala Sauce

6

Pour in marsala wine, sherry vinegar, and balsamic vinegar. Return chicken to the pan. Bring to boil, lower to a simmer. Allow sauce to reduce and chicken to finish cooking, about 3 minutes.

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Add the Pasta

7

Add pasta to the pan, pour in pasta water. Grate Parmigiano Regianno on top, sprinkle with parsley. Toss and adjust seasoning. Serve with  Parmesan and freshly grated black pepper.

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