** Recipe from Blog Chef **
* 2 boneless, skinless chicken breasts
* 1 pkg. fresh mushrooms (sliced)
* 1 onion (diced)
* 3 garlic cloves (minced)
* ¾ c. Marsala cooking wine
* ½ c. chicken broth (GF if desired)
* ½ c. heavy cream
* 1 lb. penne pasta (GF if desired)
* 1 c. parmesan cheese
* 5 Tbl. butter
* 1 Tbl. olive oil
* salt and pepper (to taste)
* ½ c. fresh Italian parsley (chopped)
Season chicken on both sides with salt and pepper. Melt 1 Tbl. of butter and 1 Tbl. of olive oil in a large skillet. Cook chicken, turning once until browned on both sides and fully cooked (the internal temperature has reached 165 degrees). Transfer to a plate and allow chicken to cool. Once cooled, slice into strips. Cook pasta according to package directions. Meanwhile, melt 1 Tbl. of butter in a skillet, add garlic, mushrooms and onions. Cook until onions are almost tender (about 5 min). Add Marsala wine, chicken broth and heavy cream. Bring to a boil. Reduce heat and simmer until sauce is thickened. Add cooked chicken to pan. When noodles are done, drain and toss with 3 Tbl. of butter. Put noodles into a serving dish. Add mushroom, chicken, and marsala sauce mixture and ½ c. of parmesan cheese. Season with salt and pepper. Toss until well combined. Serve with parmesan cheese and chopped Italian parsley.
(Makes 4 Servings)
