Marsala Cream Chicken with Asparagus Recipe

Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite about 11 minutes; drain.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant about 5 minutes. Stir mushrooms asparagus and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften about 10 minutes more.

Pour chicken broth and Marsala wine into the skillet; bring to a boil reduce heat to medium-low and stir chicken and cream into mixture.

Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook stirring continually until the flour is cooked and the liquid thickens 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.