4 servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 1 cup pasta)
4 (4-ounce) skinned, boned chicken breast halves
1 1/2 teaspoons browning-and-seasoning sauce (such as Kitchen Bouquet), divided
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup sweet Marsala wine
1/4 cup water
1 tablespoon cornstarch
1/4 cup minced shallots
1 (4-ounce) can mushroom stems and pieces, drained
4 cups hot cooked angel hair pasta (about 1/2 pound uncooked pasta)
How to Make It
Place chicken in an 8-inch square baking dish. Brush chicken with 1 teaspoon browning-and-seasoning sauce, and sprinkle with salt, rosemary, and pepper. Cover with heavy plastic wrap, and vent. Microwave at HIGH 8 to 9 minutes, turning over chicken pieces after 4 minutes; set aside.
Combine remaining browning-and-seasoning sauce, wine, water, and cornstarch in a 2-cup glass measure; stir well. Microwave at HIGH 3 minutes or until thickened, stirring after 1 1/2 minutes. Add shallots and mushrooms; stir well. Microwave at HIGH 1 minute. Serve chicken and mushroom sauce over pasta.