Chicken Mushroom Pasta

In large skillet over medium high heat, melt butter. Stay close as you do not want the butter to burn. As soon as it melts, add onions and mushrooms and cook until mushrooms are lightly browned, about 5–7 minutes. Reduce heat to low and add basil, oregano, onion powder and garlic. Cook for 1 minute, stirring continuously.

Add wine and simmer for 1–2 minutes. Add cream and Worcestershire sauce and simmer to desired thickness, about 10 minutes. Make sure you keep the heat on a low simmer as cream can burn.

Stir in cooked chicken and 1 tablespoon chopped parsley. Salt and pepper to taste. Serve over cooked pasta or rice and garnish with remaining parsley.

Note: You can substitute 1/4 cup of chicken broth for the wine but cook for several minutes so it reduces. Do not add pasta or rice till you are ready to serve as they have a way of soaking up the sauce.