Penne with Chanterelles and Sun-dried Tomatoes

1. 1lb package penne – cook per instructions and drain
2. 1/2 lb fresh chanterelle, roughly sliced
3. 6 large shallots, roughly sliced
4. 10 garlic cloves, minced
5. 1/2 oz fresh oregano, chopped
6. 1/2 oz fresh basil, chopped
7. 3 oz sun-dried tomatoes (I used smoked), julienne cut
8. 4-6 Tbsps chicken broth
9. 2-3 Tbsps Marsala, or light sherry
10. Olive oil
11. 2-3 Tbsps sour cream, or fresh cream
12. Salt
13. Freshly ground black pepper
14. Parmesan cheese

Stir often. Over medium to high heat, saute shallots and garlic in large skillet with sufficient olive oil to just coat bottom of pan. Just as they get a little color, add 2-3 tablespoons chicken broth and 2-3 tablespoons of Marsala. When liquid is reduced about A1/2, add chanterelle, saute for 2-3 minutes, then add tomatoes, oregano and basil. Add a further 2-3 tablespoons chicken broth. When liquid is reduced, incorporate freshly drained penne. Turn off heat, add 2-3 tablespoons sour or fresh cream, stir until incorporated. Serve, salt and pepper to taste, sprinkle with grated or shaved parmesan.