Quick Chicken & Mushroom Marsala

Cook the pasta according to package directions. When it’s done drain it and set it aside.

In a large skillet over medium heat, heat the olive oil. Add the shallots and a small pinch of salt and cook for 2 minutes, just until soft and fragrant. Add the mushrooms, parsley, oregano and sage and stir to combine. Cook on medium heat until browned and caramelized, about 8 minutes.

Slowly pour in the soy sauce and 3/4 cup of wine, increase the heat to medium-high and cook for another 5 minutes. Stir in the cooked chicken. Season with salt and pepper and stir to combine.

Meanwhile, in a small bowl or cup stir the cornstarch with the remaining wine until combined. With the wine-mushroom sauce simmering, pour in the cornstarch mixture and stir gently until the sauce is slightly thickened, about 2 minutes. Remove from heat.

Serve over the cooked pasta.

Notes:
We have made this with and without chicken … which obviously removes the “chicken” part of the title, but it’s just as good as mushroom marsala. For this adaptation, use 12-16 ounces of mushrooms and omit the chicken. This adaptation also creates a vegan Mushroom Marsala recipe, which is the way I would prefer to eat it. The chicken is good, but I’d much rather have more mushrooms!

The cornstarch step at the end isn’t completely necessary. We just like the sauce a little thicker. Feel free to omit this step.