Chicken & Mushroom Marsala

- 12 oz. medium egg noodles, uncooked
- 1 egg white
- 1-1/2 pounds boneless, skinless chicken breast,
cut crosswise into 1/2-inch pieces
- 1/3 cup Italian seasoned dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp. olive oil, divided
- 2 (4-oz.) packages mixed exotic mushrooms
OR 1 8-oz. package sliced mushrooms
- 4 cloves garlic, minced or 2 teaspoons bottled minced garlic
- 1/4 tsp. salt (optional)
- 1/4 teaspoon freshly ground black pepper
- 1 cup canned low-sodium chicken broth
- 4 tsp. cornstarch
- 1 cup dry MARSALA wine
- 3 tbsp. chopped basil or parsley

DIRECTIONS

Cook pasta according to package directions. Meanwhile, beat egg
white in a large bowl; add chicken pieces; toss to coat. Sprinkle
with bread crumbs and cheese; toss well.

Heat 1 tbsp. oil in a large non-stick skillet over medium-high
heat until hot. Add half of chicken; stir fry 3 to 4 minutes or
until chicken is cooked through. Transfer to plate; keep warm.
Repeat with remaining 1 tbsp. oil and remaining half of chicken.
Cook mushrooms and garlic in same skillet 3 minutes over medium
heat. Sprinkle with salt and pepper. Combine broth and cornstarch;
mix well. Add broth mixture and wine to skillet; increase heat to
medium-high and bring to a simmer. Simmer uncovered 2 to 3 minutes
or until sauce thickens, stirring occasionally.

Drain noodles; toss with chicken and transfer to 6 serving plates.
Spoon mushroom sauce over chicken pasta; sprinkle with basil. Serve
with additional basil if desired.