Creamy Chicken Marsala Pasta

I made this dish tonight and it was very good! Use light butter, white meat chicken, and whole wheat noodles to cut down on calories. It wasn't hard to make but did take a good hour with the prep. The only thing I changed was that I added some cooked frozen peas to it. I also think cooked carrots would be nice in it so add some vegi's and color.

2 large boneless, skinless chicken breasts; cut into bite sized pieces
10-12 ounces sliced mushrooms
1 small onion, diced
3 cloves garlic, minced
3/4 cup Marsala cooking wine
1/2 cup chicken broth
1/2 cup heavy cream
1 pound dry pasta + water for cooking (I used rigatoni, penne is also good)
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnish

1. Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done.

2. Boil water and cook pasta according to the directions.

3. Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is slightly thickened.

4. Drain pasta and reserve 1/2 cup cooking water. Return the pasta to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.

5. Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.

Original recipe at http://joelens.blogspot.com/2011/04/creamy-chicken-marsala-pasta.html