CHICKEN & MUSHROOM NOODLE MARSALA

Makes: 6 Servings

12oz Medium Egg Noodles, uncooked
1 egg white
1 ½ lb boneless, skinless chicken breast, cut crosswise into ½-inch pieces
1/3 cup Italian seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
2 tbsp olive oil, divided
1 40z packages exotic mushrooms or
- 1 8oz package sliced mushrooms
4 cloves garlic, minced or
- 2 tsp bottled minced garlic
1/4 tsp freshly ground black pepper
1 cup can low-sodium chicken broth
4 tsp cornstarch
1 cup dry marsala wine
3 tbsp chopped basil or parsley

1. Cook pasta according to package directions.
2. Meanwhile, beat egg white in a large bowl; add chicken pieces; toss to coat.
3. Sprinkle with bread crumbs and cheese; toss well.
4. Heat 1 tbsp oil in a large non-stick skillet over medium-high heat until hot.
5. Add half of chicken, stir fry 3 to 4 minutes or until chicken is cooked through.
6. Transfer to plate; keep warm.
7. Repeat with remaining 1 tbsp oil and remaining half of chicken.
8. Cook mushrooms and garlic in same skillet 3 minutes over heat.
9. Sprinkle with salt and pepper.
10. Combine broth and cornstarch; mix well.
11. Add both mixture and wine to skillet; increase heat to medium-high and bring to a simmer.
12. Simmer uncovered 2 to 3 minutes or until sauce thickens, stirring occasionally.
13. Drain noodles; toss with chicken and transfer to 6 serving plates.
14. Spoon mushroom sauce over chicken pasta; sprinkle with basil.
15. Serve with additional basil if desired.