Pasta Marsala

2 Boneless skinless chicken breasts cut into bite sized pieces.
1/4 C Seasoned flour, (salt, pepper, garlic powder)
1/2 C Canola or vegetable oil
1 Lb Penne pasta
2 Tbsp Butter
1 Tbsp Olive Oil
1/2 C Mushrooms, sliced
1/4 C Marsala wine
2 Tbsp Sweet onion, chopped
1/2 C Chicken Broth
1/4 C Heavy Cream
Pinch Basil
Black pepper and Parmesan to taste

Dredge chicken in flour and cook over medium heat in oil till golden brown.
Drain on paper towel and set aside.

Cook pasta per directions on package

In a medium skillet over medium heat, melt butter.
Add mushroom slices and saute till edges start to brown.
Add Olive Oil and onion cook until onion is tender.
Add chicken and Marsala wine and cook for about 3 minutes
Add chicken broth and bring to slight boil.
Add cream and stir till thickened
Add pinch of chopped basil and black pepper
Remove from heat

Pour Chicken mixture over cooked pasta in serving bowl
Sprinkle with Parmesan
Serve

Ricotta and Sausage Fritatta

1 LB Italian Sausage, cut up into pieces and cooked
1 Lb Ricotta, drained well
10 Lg Eggs
1 Clove Garlic, chopped
1 med Tomato, sliced
salt and pepper to taste

In a large bowl beat eggs, ricotta, garlic, salt and pepper
Fold in sausage and tomato

Coat a large oven safe skillet with cooking spray
Pour mixture into skillet and bake at 350f for about 35 minutes till center is firm.