Creamy Veal Marsala - cooking recipe

Ingredients

1 tablespoon butter
2 teaspoons olive oil
400 g veal schnitzels, cut in strips
2 garlic cloves, peeled and thinly sliced
1/3 cup tomato paste
1/3 cup chicken stock
2 tablespoons marsala wine
1/3 cup cream
400 g penne pasta
30 g butter
150 g button mushrooms, sliced
1/3 cup flat leaf parsley
black pepper

Preparation

Heat butter and olive oil in a large non stick frying pan.
Add the veal and cook on medium high for 2-3 minutes stirring continually. Add garlic and cook a further 1 minute.
Stir in tomato paste and cook for 30 seconds.
Add chicken stock, marsala and cream and simmer for 3 minutes, stirring occasionally.
Drain cooked pasta. Melt putter in the pasta pot, add button mushrooms and cook for 2-3 minutes, stirring continually.
Return drained pasta to the pot along with parsley and black pepper and toss all the ingrediants together well.
Arrange the mushroom pasta into your bowls.
Spoon over the veal mixture and serve with a sprinkle of pepper.