Chicken Marsala Linguine
1 pkg D’Agostino Linguine
1/4 cup Frantoio Galioto Olive Oil
4 skinless, boneless, chicken breast
Kosher salt and freshly ground black pepper
3/4 cup of onions, chopped
2 tbsp garlic, chopped
1 lb crimini or porcini mushrooms, stemmed and sliced
1/2 cup sweet Marsala wine
1 cup Mascarpone cheese
2 tbsp Dijon mustard
5 tbsp butter
1/4 cup chopped flat-leaf parsley
Season chicken with salt and pepper. Heat olive oil in a heavy large skillet over high heat. Add chicken and cook just until brown, about 4 minutes per side. Transfer chicken to a plate and cool slightly. Meanwhile, bring a large pot of salted water to a boil.
While the chicken cools, melt 2 tablespoons butter in the same skillet over medium-high heat, then add onion and sauté until tender, about 2 minutes. Add mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 12 minutes. Add marsala wine and simmer until it is reduced by half, about 4 minutes.
Stir in mascarpone and dijon mustard. Cut chicken breasts crosswise into 1/3 inch thick slices. Add chicken and any accumulated juices back to the skillet. Simmer uncovered over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in chopped parsley. Season the sauce to taste with salt and pepper.
Add linguine to the pot of water and cook until al dente, stirring occasionally. Drain. Toss pasta with 3 tablespoons butter and season to taste with salt and pepper.
Place pasta on serving plates. Spoon chicken mixture over the pasta. Garnish with parsley sprigs, if desired, and serve