Television show host and cookbook author Adam Richman is stopping by the TODAY kitchen to share easy weeknight recipes from his book "Straight Up Tasty: Meals, Memories, and Mouthfuls from My Travels." He shows us how to make restaurant-quality chicken marsala with prosciutto and oven-roasted asparagus "rafts."
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"My mom actually taught me how to make this recipe, and, apparently it was one of my late father's favorites," says Richman. "I remember the way the house would smell when she would make it for dinner. It was so crazy to have something that sounded so fancy at home! It's a great way to create a unique and delicious flavor using very few ingredients."
"To me, this is a side dish that pairs with almost anything. It's virtually impossible to mess up, and requires very little prep. It looks really impressive when you take it out as the "raft," and is interactive for your guests as they remove it from the skewer."
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