4T olive oil 1 ½ - 2 lbs boneless, skinless chicken things, cut into chunks 2 cups white mushrooms or button mushrooms, sliced 1 sweet onion, diced 3 garlic cloves, minced 4 cups chicken stock 2 cups heavy cream 1 cup marsala wine 4 cups penne pasta, uncooked 1-2 cups shredded or grated parmesan cheese 1 tsp chicken bullion 2 T dried parsley Salt, to taste Pepper, to taste 1 T Accent (optional, see notes)
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 1 tablespoon of olive oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until the onions are fully translucent, stirring occasionally. Make a well in the center of your pot, pushing the onion and mushrooms to the edges, Add last tablespoon of olive oil and dump garlic in it to cook and soften it a bit, about 1 minute.
Stir in the stock, cream, wine, and pasta, bring up to a simmer. Simmer until pasta is tender, about 15-20 minutes, stirring occasionally. When pasta is tender, add chicken and any juices that came off while it was resting back into the pot and stir. Stir in parmesan cheese until smooth and melted.
NOTES: I usually don’t fully salt this until after I add the parmesan cheese as the amount you decide to add can really change the saltiness of the dish. I do however add some salt with the mushrooms and onions to help draw out their moisture. If you freshly shred or grate your own parmesan, rather than using parmesan from a plastic bag or can, it is better. Bagged cheeses are coated so as not to clump together and can make sauces gritty.
Finally, Accent Flavor Enhancer can be found on the spice aisle of your local grocery store. It is simply MSG but can be omitted.
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