2tablespoonsfinely chopped Italian flat leaf parsley
1poundchicken tenders chopped up and sautéed until done.
2tablespoonsgrated parmesan cheese
1poundrigatoni cooked according to package directions
Instructions
In a large skillet, heat butter until just melted (over medium-high heat).
Add onions, garlic and mushrooms and sauté, until softened, about 8 minutes.
Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and half and half and 1 cup Chicken Stock, simmer until slightly thickened (around 5 minutes). Add parsley, and any spices that you feel like (I just used some salt and pepper). Add chicken and heat through.
Pour the chicken and mushroom mixture over the pasta. Sprinkle the parmesan on top and serve!