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1
Cook the pasta according to package directions.
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2
When its done drain it and set it aside.
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3
In a large skillet over medium heat, heat the olive oil.
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4
Add the shallots and a small pinch of salt and cook for 2 minutes, just until soft and fragrant.
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5
Add the mushrooms, parsley, oregano and sage and stir to combine.
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6
Cook on medium heat until browned and caramelized, about 8 minutes.
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7
Slowly pour in the soy sauce and 3/4 cup of wine, increase the heat to medium-high and cook for another 5 minutes.
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8
Stir in the cooked chicken.
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9
Season with salt and pepper and stir to combine.
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10
Meanwhile, in a small bowl or cup stir the cornstarch with the remaining wine until combined.
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11
With the wine-mushroom sauce simmering, pour in the cornstarch mixture and stir gently until the sauce is slightly thickened, about 2 minutes.
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12
Remove from heat.
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13
Serve over the cooked pasta.
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14
Notes: We have made this with and without chicken ... which obviously removes the chicken part of the title, but its just as good as mushroom marsala.
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15
For this adaptation, use 12-16 ounces of mushrooms and omit the chicken.
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16
This adaptation also creates a vegan Mushroom Marsala recipe, which is the way I would prefer to eat it.
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17
The chicken is good, but Id much rather have more mushrooms!
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18
The cornstarch step at the end isnt completely necessary.
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19
We just like the sauce a little thicker.
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20
Feel free to omit this step.
