From The Rotisserie Chicken Cookbook by Michelle Ann Anderson
Makes 4-6 servings
2 tablespoons olive oil
2 tablespoons butter
1 8-ounce package sliced mushrooms
1 teaspoon minced garlic
½ cup Marsala wine
1 12-ounce jar mushroom gravy
2 cups coarsely shredded rotisserie chicken
1 teaspoon fresh oregano, chopped
12 ounces penne, cooked al dente according to package instructions
Grated Parmesan for garnish
1. Place the oil and butter in large skillet over medium heat; stir in the mushrooms. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add the garlic and cook for 1 minute more, stirring constantly. Pour in the wine, stirring to scrape all the brown bits from the bottom of the skillet. Stir in the gravy and chicken; bring to a boil. Reduce the heat to low; simmer for 10 minutes. Remove from the heat.
2. Stir in the oregano. Place the pasta on a serving platter, top with chiken marsala. Garnish with Parmesan and serve.