Chicken Marsala Pasta Toss

I really like chicken marsala but it is quite a bit of work for a weeknight. This was a good alternative to a normal chicken marsala that required a whole lot less work and was delicious as well!

I am not sure as though I would use whole wheat pasta. Normally I really like whole wheat pasta. I am not really sure what it was that I didn't like...maybe the texture, maybe the flavor. Something just didn't work with this dish.

Chicken Marsala Pasta Toss

(Source: Milk & Honey)

INGREDIENTS:
Half a box of whole wheat rotini
2 tsps olive oil
1/2 cup sliced green onions
1 1/2 cups sliced button mushrooms
1 1/2 cups cooked chicken, cut into cubes (We grilled ours.)
Salt & Pepper to taste
1/2 tsp dried marjoram, crushed
2 tbs. butter
2 tbs. flour
3/4 cup low-sodium chicken broth
1/2 cup dry marsala wine

DIRECTIONS:
Bring a pot of water to a boil and cook pasta to al dente. Drain and set aside.
Heat 1 tsp. olive oil in a large skillet, cook green onions and mushrooms until tender, about five minutes. Season with a pinch of salt. Remove from skillet and set aside. Add remaining olive oil to skillet and add chicken. Season with salt and pepper and add marjoram, stirring until just warmed through, about 3 minutes. Remove chicken from pan and set aside.
Melt butter in skillet and add flour, stirring to form a roux. Cook for one minute. Slowly add chicken broth and wine, stirring constantly. Simmer sauce until bubbly and thickened. Add chicken and veggies to the sauce and heat through. Add sauce mixture to pasta and toss to combine. Garnish with additional green onion strips, if desired.