CHICKEN AND MUSHROOM NOODLE MARSALA
12 ounces 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 tablespoons olive oil, divided
2 4-ounce packages mixed exotic mushrooms
1 8-ounce package sliced mushrooms
4 cloves garlic, minced
2 teaspoons bottled minced garlic
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup canned low-sodium chicken broth
4 teaspoons cornstarch
1 cup dry Marsala wine
3 tablespoons chopped basil or parsley
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 tablespoon oil in a large nonstick 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 tablespoon 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.