Mushroom Marsala Bowtie Pasta

This Italian-inspired dish gains depth of flavor fast from full-bodied ingredients woodsy brown-capped cremini mushrooms, chicken thighs, shallots simmered in dry Marsala. For true trattoria authenticity, use Lombardo Marsala it's not as salty as the supermarket vino sold in the condiment aisle.

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Salt and pepper
1 pound(s) cremini mushrooms
3 tablespoon(s) margarine or butter
1 pound(s) boneless, skinless chicken thighs, cut into 1/2-inch chunks
2 large shallots, thinly sliced
1 pound(s) farfalle
1 cup(s) Lombardo Marsala Sweet wine

Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt. Trim and thinly slice mushrooms.
In 12-inch skillet, heat margarine on medium-high 2 minutes or until melted and foaming. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet in single layer. Cook 4 minutes or until browned, stirring once. With slotted spoon, transfer to large plate. Add shallots; cook 1 minute, stirring.
Add pasta to boiling water in pot; cook 2 minutes less than minimum time that label directs, stirring occasionally.
Meanwhile, add mushrooms and 1/2 teaspoon salt to skillet; cook 2 minutes or until just tender, stirring frequently. Add Marsala, scraping up browned bits; heat to boiling. Boil 3 minutes. Return chicken and any juices to skillet; cook 2 minutes or until chicken just turns opaque throughout, stirring occasionally.
Drain pasta and return to pot. Add chicken mixture; cook on medium 2 minutes or until pasta is al dente, tossing and stirring.