1poundcleaned and sliced mushroomyou can use any type or combination of mushrooms
4cupsdiced or slivered or shredded cooked chicken
¼cupchopped fresh parsleyplus more to serve if desired
Bring a large pot of water to a boil over high heat. Salt the water generously, and let it return to a boil. Add the pasta, and cook accordingly to package directions, stirring occasionally. Before you drain the pasta make sure to remove a cup of the cooking water.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for one minute until it starts to turn golden, then add the mushrooms, turn the heat to medium-high and sauté for 8 minutes until they are browned. Add the marsala and chicken and stir, scraping up any brown bits from the bottom of the pan, until the wine reduces by half, about 2 minutes.
Drain the pasta, adding ½ cup of the reserved cooking water to the pan with the chicken. Return the pasta to the pot, and add the chicken mixture to the pasta, along with the parsley, and toss to combine. Add more of the reserved cooking water if needed to moisten. Serve hot, with the additional parsley if desired.