Watch Guy Fieri on Facebook LIVE!
Get ready! Guy Fieri will be going live on his Facebook page TODAY at 7:30PM ET/4:30 PM PT, preparing the Chicken Marsala Radiatori recipe from his new book Guy Fieri Family Food! Make sure to tune in — Guy will be giving away five signed copies to five lucky viewers, as well as demonstrating how to prepare this delicious family dinner. The recipe’s below in case you want to cook along with Guy.
Chicken Marsala Radiatori
Guy’s family eats this at home once a week… every week. No other dish can bring that coast of Marsala, Sicily, feeling into your kitchen like this one can.
MAKES 4 to 6 servings • TIME 1 hour
- 1 1/2 pounds boneless, skinless chicken breast halves, cut into roughly 1 x 2-inch,
- 3/8- inch- thick strips
- 1/4 cup all- purpose flour
- Kosher salt and freshly ground black pepper
- 4 tablespoons extra- virgin 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 tablespoon tomato paste
- 2 garlic cloves, minced
- 1 teaspoon thyme leaves
- 1 cup sweet Marsala wine
- 1 cup Chicken Stock
- 2 tablespoons cold unsalted butter, cut into cubes
- 3 tablespoons chopped fl at- leaf parsley, plus more for garnish
- 1 pound radiatori pasta
- Using the flat side of a meat mallet, lightly pound the chicken pieces.
- In a large dish, combine the fl our, 1 teaspoon salt, and 1/2 teaspoon black pepper. Lightly dredge the chicken pieces in the fl our and set aside.
- In a large nonstick sauté pan over medium- high heat, heat 1 tablespoon of the olive oil. Sauté the spinach until wilted, 1 to 2 minutes. Season with salt and black pepper and set aside. Add 2 tablespoons of the olive oil to the pan and, working in batches, brown the chicken pieces all over, 3 to 5 minutes. Remove the chicken from the pan and set aside.
- Add the remaining 1 tablespoon olive oil to the pan, then add the mushrooms, bell pepper, shallot, and salt to taste. Sauté until the mushrooms are lightly browned, 6 to 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 to 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 tablespoon salt, then add the pasta. Cook according to the package directions (timing will vary depending on the size of the radiatori) until al dente. Drain.
- Toss the radiatori with the chicken and sauce, and garnish with more chopped parsley. Serve.