Chicken Marsala Pasta

• 3 tablespoons olive oil
• 1 ½ lb boneless, skinless chicken breast, cut into chunks
• 2 cups white mushroom, or button mushrooms, sliced or quartered
• 1 white onion, sliced
• 3 cups chicken stock
• 1 ½ cups heavy cream
• 1 cup marsala wine
• 3 cups penne pasta, uncooked
• 1 cup shredded parmesan cheese
• salt, to taste
• pepper, to taste

Heat a large pot over medium-high heat.

Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.

Cook until chicken is no longer pink. Remove and set aside.

Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.

Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.

Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.

When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.

Original recipe found at tasty.co