Chicken Marsala Stuffed Shells with Creamy Marsala Sauce

INGREDIENTS

6 oz

jumbo pasta shells (half a box)

8 oz

boneless, skinless chicken cutlets (thinly sliced)

Salt and pepper

1/4 cup

all-purpose flour

1 tbsp

vegetable oil, divided

3 oz

pancetta, cut into ½-inch pieces

8 oz

white mushrooms, chopped into ½-inch pieces

large shallots, minced

1 tbsp

tomato paste

large garlic cloves, minced

2 cups

Holland House Marsala Cooking Wine

1/2 cup

chicken broth

1 1/2 cups

heavy whipping cream

1/4 tsp

dried oregano

15 oz

container whole milk ricotta cheese

1 cup

shredded mozzarella cheese

Chopped fresh parsley, for garnish