8 ounces of fresh mushrooms (sliced) I used ports for this recipe
1 medium sweet onion (diced)
3 garlic cloves (crushed and minced)
¾ cups Marsala cooking wine
½ cup chicken broth
½ cup heavy cream
1 pound penne pasta
½ cup parmesan cheese
5 tablespoons of butter
1 tablespoon olive oil
Salt and pepper
Salt and pepper chicken on both sides. In a large skillet cook the chicken in 1 tablespoon of olive oil, and 1 tablespoon of butter until nicely browned and done (165F). Remove to a plate to cool. After cool enough to handle slice chicken into strips.
Cook pasta according to pasta directions; drain, and stir in 3 tablespoons of butter, stirring until butter is melted, and then mix in a ½ cup of parmesan cheese.
In the now empty skillet using 1 tablespoon of butter cook the garlic, mushrooms, and onion; until onion is tender. Stir in the Marsala wine, chicken broth, and cream. Bring mixture to a boil, reduce to simmer, and cook until sauce starts to thicken. Add the chicken strips to the skillet and continue cooking until chicken is heated through.
Pour pasta into a large bowl and add in the chicken Marsala sauce mixture; salt and pepper to taste, and then toss until well combined.