EAST MEETS WEST PASTA

Slivered Chicken
2-3 Chicken Breasts
2 oz Soy Sauce
2 oz Balsamic Vinegar
1 oz Corn Syrup
2 Cloves Garlic
1/2 tsp. Orange Peel
2-3 Tbs. Olive Oil
2 oz Burgundy wine
2 oz Worcestershire Sauce

Simple Marinara Sauce
3-4 Tbs. Olive Oil
4-6 Shallots, sliced very thin
8 Cloves Garlic
6-8 leaves fresh minced Basil
Leaves from 3-4 sprigs of Oregano, minced
3-4 caps Portobello Mushrooms, sliced thin
28 oz can Whole Tomatoes
Marsala Wine
Tbs. Sugar
Salt to taste
Glazed Red Bell Pepper Slivers
1 Red Bell Pepper
2 oz Butter
1 oz Marsala Wine
Angel Hair Pasta

Slivered Chicken
In large mixing bowl mix combine Soy Sauce, Vinegar, Corn Syrup, Burgundy Wine, Worcestershire Sauce, Garlic and Orange Peel and blend until smooth. Marinate Chicken in mixture for a minimum of 45 minutes. Heat Saute pan to medium to medium hot temperature with olive oil. Add Chicken and cover, cooking chicken for about 5 minutes per side. Remove from pan and allow to cool. Sliver chicken and set aside.

Simple Marinara Sauce
Heat olive oil over medium heat and add garlic, shallots, basil and oregano. Stir occasionally until garlic is beginning to brown. Add sliced Portobello mushrooms, approximately 2 oz of Marsala wine and cover for about 3-5 minutes. Add tomatoes, uncover and allow to simmer for 1-2 hours. (This allows the sauce to get thicker.) Just before simmering time is over, add the sugar to balance the acidity of the sauce and the salt to taste.

Glazed Red Bell Pepper Slivers
Melt the butter in a saute pan and add the peppers. When the peppers are cooked al dente, add the Marsala wine and allow the sauce to reduce for about 2 minutes. (Best if done immediately prior to serving.)

Putting it all together
Cook the Angel Hair Pasta to al dente and place on plate for serving. Next add Marinara sauce, then peppers, then slivered chicken, then cover with cheese

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