Chicken Marsala

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4 (4-ounce) skinned, boned chicken breast halves

1 1/2 teaspoons browning-and-seasoning sauce (such as Kitchen Bouquet), divided

1/2 teaspoon salt

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

1/3 cup sweet Marsala wine

1/4 cup water

1 tablespoon cornstarch

1/4 cup minced shallots

1 (4-ounce) can mushroom stems and pieces, drained

4 cups hot cooked angel hair pasta (about 1/2 pound uncooked pasta)

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