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.

Ingredients
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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

Directions
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.