Rustic Chicken Marsala Bake; ½ lb of pasta, I would use penne or fettuccine, boiled to al dente and drained 2 tablespoon olive oil 6 tablespoons butter 3 tablespoons flour 1 cup marsala wine 1 cup chicken broth ½ cup half-and-half ¼ cup grated Parmesan 1 chicken breast, cut in half, grilled and sliced 4 ounces of pancetta 12 ounces portabella mushroom, thinly sliced, you can also use crimini or porcini as a substitute 1 garlic clove, chopped ½ cup freshly grated Parmesan cheese ¼ cup fresh parsley, roughly chopped