Ingredients

2 tablespoons extra virgin olive oil
10 ounces button mushrooms or quartered mushrooms
1 yellow onion, chopped
1 teaspoon garlic, pureed salt and pepper
1 lb. chicken breasts, cut into 1 to 1 1/2 inch pieces
1/2 quart chicken stock
6-8 ounces marsala wine
2 ounces white wine
1/2 quart heavy cream or half and half
1 lb. rigatoni pasta
1 tablespoon fresh basil, chopped (and parsley mix)
2 tablespoons parmesan cheese, grated
Parmesan cheese, shavings (garnish)
Chopped fresh parsley (garnish)

Directions

Cook mushrooms in a pot of salted water for 30 to 45 minuets.

In oil, saute onions until wilted and then add garlic and saute until golden brown.

Add chicken stock and marsala and reduce by 70%
.
Add cream or half and half.

Cook rigatoni pasta in salted water until aldente.

Rinse mushrooms and mix all together.

Finish with basil and parsley mix.

Sprinkle parmesan to tast.