Pasta Marsala

In 2010 I entered this recipe into a national contest on Marchesi Frescobaldi Vinyard's Website.

It finished in the top ten and was published on their site with my name on it. I hope you enjoy it. It's a winner.

Ingredients
2 Boneless skinless chicken breasts cut into bite sized pieces.
1/4 C Seasoned flour, (salt, pepper, garlic powder)
1/2 C Canola or vegetable oil
1 Lb Penne pasta
2 Tbsp Butter
1 Tbsp Olive Oil
1/2 C Mushrooms, sliced
1/4 C Marsala wine
2 Tbsp Sweet onion, chopped
1/2 C Chicken Broth
1/4 C Heavy Cream
Pinch Basil
Black pepper and Parmesan to taste.

Prepare
Dredge chicken in flour and cook over medium heat in oil till golden brown.
Drain on paper towel and set aside.

Cook pasta per directions on package

In a medium skillet over medium heat, melt butter.
Add mushroom slices and saute till edges start to brown.
Add Olive Oil and onion cook until onion is tender.
Add chicken and Marsala wine and cook for about 3 minutes
Add chicken broth and bring to slight boil.
Add cream and stir till thickened
Add pinch of chopped basil and black pepper
Remove from heat

Pour Chicken mixture over cooked pasta in serving bowl
Sprinkle with Parmesan
Serve