3 large boneless, skinless chicken breast, cut into bite sized pieces
1-10oz package mushrooms, sliced
1 small onion, chopped
4 Tbs olive oil
4 cloves garlic, minced
3/4 cup marsala wine
1/2 cup chicken broth
1/4 cup half and half (or heavy cream)
1 pound penne pasta
1/2 cup grated parmesan plus more for serving
salt and pepper to taste
fresh basil, finely chopped
Season the chicken with salt and pepper. cook the chicken in a large skillet with 2 Tbs olive oil. Transfer to plate when done.
Boil the water and cook pasta until al dente.
While the water is boiling add another 2 Tbs olive oil to the pan, add the garlic, mushrooms and onions. Cook for 10-15 minutes. Put the cooked chicken back in the skillet. Add the Marsala, chicken broth, and half and half. Bring to a boil then lower to a simmer. Cook until the sauce has thickened. About 5 minutes.
Drain pasta and reserve 1/2 cup of the pasta water. Add the pasta to the skillet and add in 1/2 cup parmesan and chopped basil. Cook until the pasta has absorbed some of the sauce. Add in reserved cooking water if needed.
Season with salt and pepper and garnish with more cheese and chopped basil.
Recipe Source: The Cutting Edge of Ordinary