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Chef Troy Gagliardo

"Chef Troy" Gagliardo hosts a weekly cooking segment called "Tuesdays with Troy" live every Tuesday on Fox News Rising from 7 to 9 am. He has made over 200 appearances on the show showcasing over 600 of his unique original recipes was voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Seasonal Comfort featuring some of his favorite comfort food recipes, and his business Motown Spice Provisions has supplied restaurants and country clubs in the greater Charlotte area for the past 10 years. He enjoys teaching readers and viewers alike how to build their "cooking confidence" through his recipes and simple technique. He is a self-taught chef who learned early on the important of family and food, and the connection between both, from his parents and grandparents. Contact him at cheftroy@windstream.net.

Simple is always better; and classic dishes like chicken marsala can be made in the most simplest of ways. Most classical dishes that folks love came from humble beginnings and a clean modest approach.

But even the classics can be flipped around a bit to make the dish even more practical. Take this chicken marsala dish for example. Chicken marsala found in most Italian-American restaurants are made with chicken breast, this recipe calls for the tastier chicken thigh.

The quick and simple sauce doubles as a pasta sauce, because every chicken marsala deserves a side of fresh pasta. Give this one a try and use the freshest ingredients you can find.

Chicken Marsala Fettuccine

• 6 Each-Chicken Thighs-boneless, skinless
• 12 Skewers
• To Drizzle-Olive Oil
• To Taste-Chef Troy’s Spice Mix-Salt/Black Pepper
• 2 Tablespoons-Unsalted Butter
• 8 Ounces-Cremini/Shitake/Oyster/Button Mushrooms-quartered
• 3 Each-Fresh Thyme Sprigs
• ½ Cup-Dry Marsala Wine
• 2 Cups-Heavy Cream
• 3 Tablespoons-Fresh Parsley-leaves only chopped
• 1 Pound Pasta-fresh or dry
• To Garnish-Parmesan-grated

Directions

1. Cook pasta according to package instructions, drain and rinse with cold water.
2. Toss with a little oil to keep from sticking.
3. If using fresh pasta, bring a large pot of water to a boil and add a large pinch of salt.
4. Drop pasta after adding cream to sauce so it will be ready in time to add to sauce.
5. Skewer each chicken thigh with two skewers each.
6. Lightly oil and season with Spice Mix.
7. Preheat dutch oven/skillet to medium high heat, add thighs and sear on both sides.
8. Remove chicken before completely cooked and place on a plate.
9. In same pan melt butter over medium heat, add mushrooms and thyme.
10. Season with Spice Mix and cook until just cooked through, 5 minutes.
11. Add chicken to mushrooms plus any residual juices and marsala wine.
12. Cook to slightly reduce marsala, about 2 minutes and add heavy cream/1/2 the parsley.
13. Cook until sauce slightly thickens, remove chicken and add cooked pasta.
14. Toss to coat pasta, plate, top with chicken, garnish with pasta and serve.

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