Chicken Marsala penne

I am a huge fan of foods with mushrooms or adding mushrooms to foods I love...I absolutely love chicken Marsala and wanted to try something similar. I found a Marsala sauce recipe on another blog and gave it a shot. Although I modified it a bit it was great, so great my husband ate leftovers cold right out of the container! We will definitely be making this again. Also cooking at a high altitude I added a little more liquid then it called for. The result was not a heavy or runny sauce, it was the perfect texture.

Ingredients:

1 1/2 cups dry penne (I used the whole box)

1 tablespoon olive oil

1/2 cup yellow onion, chopped

1/2 cup sliced mushrooms, rinsed and drained

2 cloves garlic, minced

1/4 cup Marsala cooking wine

3/4 cup chicken broth

3/4 cup half and half

2 teaspoons fresh basil, finely chopped

2 teaspoons fresh parsley, finely chopped

2 tablespoons grated Parmesan cheese

1 tablespoon butter

1/2 cup precooked grilled chicken, sliced

Directions:

1. Bring medium pot of boiling water to a boil. Cook penne according to package directions, about 8-11 minutes. Drain and set aside.

2. While pasta is cooking, heat olive oil in a deep skillet. Once hot, add onions and cook for about 2 minutes. Add mushrooms and continue to cook until onions are softened. Add garlic and stir ingredients together. 

3. Remove skillet from heat and add Marsala. Stir to coat all ingredients. Pour in the chicken broth and turn heat back on to low. Let everything simmer for about 5-7 minutes. Add half and half and cook until heated. Mix in herbs, Parmesan and butter and stir until all ingredients are evenly dispersed.

4. Add cooked penne to the skillet and toss all ingredients together. Remove from heat and serve immediately. Top with cooked chicken and more Parmesan.