|2 lbs||Boneless Skinless Chicken Breasts, cut into bite size pieces|
|2 Tbsp||Olive Oil|
|½ tsp||Dried Thyme|
|16 oz||Penne Pasta|
|1||Large Shallot, finely diced|
|6 oz sliced||Portabello Mushrooms|
|1½ cups||Sweet Marsala Wine|
|1½ cups||Chicken Broth|
|1½ cups||Beef Broth|
|1 cup||Heavy Cream|
|Salt & Pepper, to taste|
|½ cup||Italian Seasoned Breadcrumbs|
|¼ cup||Grated Parmesean Cheese|
|3 Tbsp||Melted Butter|
In a large stockpot, cook penne in salted, boiling water until al dente (8-9 minutes).
While the pasta cooks, heat olive oil in large skillet and cook chicken with dried thyme until browned (10 minutes).
Set chicken aside and cover in foil to keep warm.
Add 2 tbsp butter to skillet and saute shallot until soft (about 2 minutes). Add mushrooms and continue to cook until soft (6-7 minutes).
Add marsala and reduce for about 5 minutes on medium heat.
Whisk cornstarch into the chicken broth then add both the beef and chicken broth to the skillet.
Cook until thickened.
Add chicken and penne into mixture and mix well.
Salt and pepper to taste.
Pour into a greased 9 x 13 baking dish.
Mix breadcrumbs, parmesan cheese, and melted butter.
Sprinkle mixture on top of casserole and bake, uncovered for about 15 minutes at 350 degrees F.
The top will get crunchy.
If you make this one ahead, wait to put the crumb top on until the last 10-15 minutes. Cover the casserole with foil before baking and then remove the foil for the last 10-15 minutes, add the crumbs and put it back in the oven to crisp the top.