Artichoke, Asparagus and Sausage Pasta with Homemade Caesar Salad

This meal is from a while back,  but thought I'd revisit it -- as this Giada recipe for sausage, artichoke, and asparagus pasta is one we go to a lot. We found it in her Everyday Pasta cookbook, and it's easy and delicious. 


And since it's been so long, I can't find the recipe I used for the homemade Caesar dressing. I remember using real anchovies (I was so brave!) and raw egg. I'll try to track it down and add it to the post, though I think I already scared everyone off with those two ingredients.
 

Chicken Marsala

I found an easy recipe on Epicurious for chicken marsala. We didn't have any mushrooms, which I typically like to include with chicken marsala, but this recipe worked out just fine without the mushrooms. 

I ended up cooking the recipe a little differently, as I missed the part of the recipe where it asks for "chicken breast halves, each halved horizontally." I just halved full-sized chicken breasts instead. As I started to move through the recipe, I realized that the cooking times for the chicken seemed awfully short (hello, food illness). 

In order to adjust for this, I ended up browning the chicken breast halves for about 6 to 7 minutes (for each batch), and then put them back all in the pan when the sauce was reducing. That helped greatly -- ensuring that the chicken was cooked through, and helping the sauce to infuse.

I also added a little more sage when browning the chicken, but I really love the flavors of sage.