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Rach makes a creamy chicken marsala that's chock full of meaty mushrooms—and the whole thing can be made veggie-friendly with an easy swap!
To make a vegetarian version of this dish, saute 8 large grilled portobellos in EVOO and butter, and sprinkle with 3 tablespoons flour once cooked with shallots and garlic, before adding the Marsala and stock.
For Rach's egg pasta: Cook 12 ounces egg pasta, such as tagliatelle, pappardelle, or fettuccine in salted boiling water 1 minute less than instructions and toss with 2 tablespoons butter, 2 tablespoons chopped chives, and ½ cup starchy cooking water.
For Rach's polenta: Quick-cooking polenta whisked into hot stock or a combo of stock and milk for a creamy taste. Use 3 cups liquid to 1 cup quick-cooking polenta. Stir in 2 tablespoons butter, coarse black pepper and a drizzle of honey or agave to taste. Add 1 cup freshly grated pecorino or Parmigiano-Reggiano cheese.
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