Instructions: Bring 8 cups water to rapid boil in a Dutch oven or large saucepan.

Gradually add pasta, separating with a fork, if necessary. Boil, uncovered, 8 to 10 minutes or until pasta is tender. Drain in a colander; return to Dutch oven, and set aside.

Meanwhile, flatten chicken breasts to 1/2-inch thickness, cut into thin strips. Pour 2 t olive oil into a large nonstick skillet; place over medium-hihgh heat until hot. Add chicken, ans saute 3 to 4 minutes or until browned and no longer pink inside. Remove from skillet; set aside. Add remaining 2 t of oil; reduce heat to medium-low. Add mushrooms, and cook 1 minute. Stir in 1/4 c wine and Worcestershire sauce, cover and cook 5 minutes, stirring frequently. Uncover and cook just until liquid evaporates.

Reduce heat to medium. Add remaining 1/4 c wine and 1/4 c water to skillet, and bring to a simmer. Stir in contents of Spice Sack and chicken; simmer 1 minute, stirring constantly. Stir in parsley and pepper; toss with pasta.

Transfer to a serving dish, and garnish with shaved Parmesan.

Suggested Wine: Rovert Mondavi Coastal Sauvignon Blanc

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