Servings: 4

1/2 cup dried porcini mushrooms or crimini if no porcini ½ cup dried porcini mushrooms or crimini if no porcini
1/4 cup Marsala ¼ cup Marsala
1/4 cup water ¼ cup water
1 cup Mascarpone cheese 1 cup Mascarpone cheese
ground nutmeg ground nutmeg
ground pepper ground pepper
2 tblsp. chopped fresh parsley 2 tblsp. chopped fresh parsley
salt for water, to taste salt for water, to taste
8 oz fetuccine pasta 8 oz fetuccine pasta
2 tblsp. unsalted butter 2 tblsp. unsalted butter
small clove of garlic small clove of garlic
1/4 cup parmision cheese ¼ cup parmision cheese
2 pices of boneless chicken 2 pices of boneless chicken
tony catchers on chicken tony catchers on chicken
heavy cream to give more gravy heavy cream to give more gravy

1. Measure the mushrooms into a tiny sauce pan ,then cover with the marala and water.
2. Put on the heat, and bring to a boil. As soon as it starts to boil, turn off the heat and leave to stand for at least 10 minutes.
3. Start cooking chicken, in a big enough pan for all the pasta & sauce tofit in. Add salt, pepper and tonys catchers to the chicken & brown.
4. Put the water on for pasta.
5. Measure the Mascarpone cheese into a bowl, adding the nutmeg and pepper. When the mushrooms have set, drain the juice into the bowl with the cheese and wisk together.
6.  Take the mushrooms and chop up. chop the parsley.
7. The pasta water should be done. add salt to it. and the pasta.Then move swiftly on to the sauce.
8. When the chicken is done take out and pull it apart into pieces. then add butter to the pan and let melt. As soon as it melts add garlic to brown.
9. Then add mushrooms and parsley to brown in butter and garlic.
10. Then add the mascarpone cheese mixture to it.
11. Then add the parmigian cheese and mix with a wisk.
12. Reserve ½ cup of pasta water on side in case you need it.
13. Add the chicken and pasta to pan. mix all together, if to thick add a little pasta water.
14. Its ready to eat.

Used gluten free noodles.  Used gluten free noodles.