What you'll need

• Six 4 oz boneless, skinless chicken breasts
• 1 1/2 cup Marsala wine
• 2 tablespoons Kinloch Pecan Oil
• 1 1/2 cups thin sliced mushrooms
• 1 cup sliced red and yellow pepper
• 1/2 cup sliced green onion
• 2 cloves garlic, minced
• 2 3/4 cups unsalted broth; 1/4 cup broth
• 1 tablespoon lemon juice
• 1/2 teaspoon dried whole oregano
• 1/2 teaspoon dried while basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon cornstarch 
• box angel hair pasta

Directions

Cut chicken; sauté in Dutch oven coated with cooking spray. Remove and set aside. Add wine to boiler. Bring to boil and pour over chicken. Add Kinloch Pecan Oil, mushrooms, red and yellow pepper, green onion and garlic. Sauté until crisp tender. Add 2 3/4 cup unsalted broth, lemon juice, oregano, basil, salt and pepper. Bring to a boil. Add chicken mixture and return to boil. Combine cornstarch and 1/4 cup broth. Stir into chicken mixture. Bring to boil. Boil for 1 minute stirring constantly. Serve mixture over cooked pasta.

Serves 4