1. Pour olive oil in a large cast-iron skillet over medium-high heat.
2. Season chicken on all sides with 1/2 teaspoon salt, 1/2 teaspoon dried oregano and 1/4 teaspoon black pepper. If you can’t find thinly sliced chicken, you can buy chicken breasts and butterfly them then pound them until thin!
3. Once your cast-iron skillet is hot, add in your chicken. Cook for 5 minutes then flip and cook for another 5 minutes. Remove chicken from pan and let cool.
4. In a large pot of water until boiling, add in 2 teaspoons of sea salt and Modern Table Protein Penne Pasta. Return to a soft boil and cook for 11-13 minutes or until tender.
5. In your cast-iron skillet that you cooked the chicken in, return to medium-high heat and add in mushrooms, shallot, marsala and chicken stock to the pan. Simmer for 5 minutes.
6. In a small bowl, take some of the liquid from the pan and mix it together with the tapioca flour until smooth. Add back into the pan and simmer for a few more minutes. If your sauce seizes up, you can always add 1/4 cup more marsala and chicken stock.
7. Once the chicken is cool. cut into bite-sized pieces and mix back into the pan.
8. Right when your pasta is done, drain and immediately toss pasta into the pan and thoroughly coat with the sauce. Serve and enjoy!

Recipe credit: Plaid & Paleo.