Mince the Garlic (1 clove) and set aside. Remove the stems from the Cremini Mushroom (8 ounce) and discard. Cut the mushrooms into 1/4 inch slices and set aside.
Peel and cut the Yellow Onion (1) into 1/4 inch dice; set aside. Discard Fresh Parsley (0.25 ounce) stems. Hold leaves for garnish.
Pat dry Chicken Breast (2) dry with paper towels. Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) on both sides. Sprinkle the All-Purpose Flour (1/3 cup) evenly onto a plate. Dredge the chicken in the flour.
In a large saucepot, bring Water (8 cup) and Salt (2 teaspoon) to a boil over high heat. Combine the Chicken Base (1 package) with another cup of water in a medium bowl and hold.
Heat Olive Oil (3 tablespoon) in a large sauté pan over medium-high heat. Place the chicken breasts in the pan and brown for 3 minutes on one side.
Turn the chicken over and continue to cook for 3 minutes. Transfer the chicken to a plate; reduce heat to medium.
Add onions to the pan; sauté for 3 minutes.
Add the mushrooms and cook for 3 minutes.
Add the Marsala Cooking Wine (1 cup); bring to a boil. Add the chicken broth, Salt (1/4 teaspoon) and chicken back to the pan; reduce heat to low, cover and simmer for 10 minutes.
Add Linguine (8 ounce) to boiling water. Cook for 10 minutes. Drain in a colander; add pasta to the pan with the chicken. Stir, cover, and keep warm for plating.
While the sauce and the linguine are cooking, preheat the oven to 375 degrees F (190 degrees C).
Place the Broccoli Florets (6 ounce) on the sheet pan. Drizzle with Olive Oil (1 tablespoon) and minced garlic, sprinkle Salt (1/4 teaspoon) over the broccoli and toss. Spread into a single layer and roast in the oven for 15 minutes.
Remove from oven and crumble ONLY 1/2 the Goat Cheese (2 ounce) evenly over the broccoli.
Cut the chicken into 1/4 inch slices on the bias. Place equal amounts of linguine off-center on two plates. Fan the chicken slices out over the pasta. Top with more mushrooms and sauce. Arrange the broccoli in a separate bowl. Garnish with the parsley leaves. Serve and enjoy!