Marsala Cream Chicken with Asparagus

Ingredients

• 1 cup bite-sized pieces asparagus fresh
• 1 cup baby portabella mushrooms sliced
• 1 tablespoon butter softened
• 1 cup chicken broth 
• 1 tablespoon flour all-purpose
• 3 tablespoons heavy whipping cream 
• 1 cup marsala wine 
• 0.3 cup parmesan cheese grated
• 8 ounce penne pasta 
• 3 pound rotisserie chicken cut cut into bite-size pieces
• 1  shallots minced
• 0.3 cup sun-dried tomatoes chopped

Equipment

• bowl
• frying pan
• ladle
• pot

Directions

1. Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
3. Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
4. Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.