Categories: chicken, family fav, pasta

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces (thin cut works well)
• Salt and pepper or montreal steak seasoning
• 2 tablespoons olive oil
• 3 tablespoons butter
• onion powder
• 1 pound cremini or baby bella mushrooms, sliced
• 2 tablespoons minced garlic
• 1 cup dry Marsala wine
• 1 cup (8 ounces) mascarpone cheese
• 2 tablespoons Dijon mustard
• Bowtie pasta

Directions

1. Sprinkle the chicken with salt and pepper or Montreal steak seasoning. Heat the oil in a heavy large skillet or grill pan over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

2. While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the mushrooms, and garlic and 1 more T butter, sprinkle with onion powder, and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Put the water on to boil for the pasta. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Take off heat for about 5 minutes to let sauce thicken.

3. Place pasta on plates and spoon chicken mixture on top. Sprinkle with Parmesan.

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