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Ingredients

• 3/4 pound papardelle pasta (wide ribbons – substitute fettuccine if this cut is unavailable to you)
• 4 large, thin pieces boneless skinless chicken breast cutlets
• Salt and pepper
• 5 tablespoons extra virgin olive oil (EVOO), divided
• 2 large garlic cloves, crushed
• 3 portobello mushroom caps, sliced
• 24 shiitake mushrooms, stemmed and sliced
• 4 tablespoons butter
• 2 tablespoons tomato paste
• 2 tablespoons minced rosemary (a couple of sprigs)
• 2 tablespoons flour, plus some for dusting
• 1 1/2 cups chicken stock (eyeball it)
• 1 tablespoon Worcestershire sauce (eyeball it)
• 2 tablespoons capers, drained
• 1/2 cup Marsala wine
• Grated Pecorino Romano cheese
• A couple of handfuls of arugula, thinly sliced

Description

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