Marsala Chicken Pasta

Marsala Chicken Pasta

• 1 serving of Penne pasta
  
• 1/4 onion
  
• 5 baby bella mushrooms, quartered
  
• 1 clove garlic, chopped
• ~5 oz chicken breasts
  
• 1/2 tbsp tapioca or corn starch (as thickener)
• 3/4 cup Marsala wine, dry
• 1/4 cup water
  
• 1/2 cup chicken broth
• ~A dash of balsamic vinegar
• optional: grated Parmesan to top
• basil & oregano, salt+pepper for seasoning
• some SUGARR! :)

1. Cook penne al dente.
   
2. Oil pan and sauté garlic, onion, and mushrooms until soft. Set aside.
   
3. Chop chicken into bite-sized pieces and cook on medium heat. Set aside.
   
4. On medium heat add wine, vinegar, and broth and let it come to a boil. Let wine/broth reduce for about 2-3 minutes. Dissolve starch into water. Turn to medium-high and add (water+starch). It should be nice and thick when it starts to bubble.
   
5. Immediately reduce heat to low and toss with chicken and sauted mushrroms+onion. Garnish with Parmesan and parsley. Serve.
   

** Note: Have tried the beef variation with beef broth and ground beef. Very flavorfullll.