Chicken Davinci

• 4 to 5 oz. boneless, skinless chicken breasts, cut in 1-oz. cubes (per person)
• 3 to 4 oz. mild Italian sausage link, cut into 1-oz. slices (per person)
• 3 to 4 mushrooms, sliced or quartered
• 2 to 3 fresh scallions, chopped
• 1 tsp. chopped fresh garlic
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/4 tsp. thyme
• 1/2 to 1/4 c. Marsala wine
• 1/2 to 1/4 c. chicken bouillon
• 1 tsp. Worcestershire sauce
• 1 c. flour, seasoned with salt and pepper
• 4 oz. any type pasta (per person)
• 1/4 c. olive oil

1. Dredge chicken and sausage in flour and shake off any excess. In a large frying pan, heat oil until hot but not smoking.
2. Add in chicken and sausage and brown on each side for about 2 minutes. Carefully add Marsala (it will flame up if using gas, keep face clear) and cook about 1 minute.
3. Add mushrooms, scallions, garlic and spices and cook 1 more minute.
4. Add chicken stock and Worcestershire and reduce heat, simmering for 3 to 4 minutes more. While chicken is cooking, prepare pasta as desired and hold warm until chicken is almost done.
5. Plate pasta leaving a nest in the middle and spoon chicken over.

chicken breasts, italian sausage, mushrooms, fresh scallions, fresh garlic, oregano, basil, thyme, marsala wine, chicken bouillon, worcestershire sauce, flour, pasta, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799294 (may not work)