Ingredients
Olive Oil
½ Onion chopped
1 clove Garlic sliced
1-2 Chicken Breasts cubed
Marsala Wine
1 cup of chopped Mushrooms
1 can of Chicken Broth
Butter
½ cup of chopped Broccoli
Garlic Powder
Onion Powder
Parsley Flakes
Salt
Ground Black Pepper
Parmesan Cheese
Rigatoni or Penne
Flour
Preparation
In a semi-deep, coverable frying pan, add onion and garlic and sauté with enough olive oil to coat. Add salt and pepper to taste. Sauté for 1 minute. Add enough Marsala Wine to cover bottom of pan. Brown cubes of chicken and mushrooms for 30 seconds to one minute.
In same pan, add chicken broth, ¼ cup Marsala Wine, ¼ - ½ stick of butter, 1 tbsp of garlic powder, 1 tbsp of onion powder, 1 tbsp parsley flakes, ½ tsp of pepper, salt to taste. Bring to a boil, then simmer. Add pasta and broccoli and stir to prevent sticking. Cover and let simmer until pasta is tender (about 10-15 minutes). Add Parmesan cheese and stir in 2 tsp of flour to thicken sauce. Stir until thoroughly mixed and most of the lumps are smooth.
Serve it, bitch!
