Garlic Chicken Alfredo with Balsamic Reduction

1 pound boneless skinless chicken breast cubed
1/1/2 cups fat free half & half
1/4 cup marscapone cheese
3 teaspoons minced garlic ( i use pre minced garlic in a jar)
1-2 teaspoons of garlic salt
1 teaspoon chicken seasoning blend (salt free found in spice section of grocery store)
1/2 packet garlic and herb marinating packet UNPREPARED
3 tablespoons olive oil
1/2 cup white wine
2 tablespoons low calorie butter spread
2 tablespoons flour
1 cup shaved parmesan
7 cups penne (usually about 1 box)
1/4 cup balsamic vinegar
2 tablespoons butter
2 tablespoons brown sugar

Heat olive oil, garlic and herb marinade, and garlic in a large skillet over medium-high heat for 1 minute. Rub chicken with garlic salt and chicken seasoning and place in skillet. Stir chicken around frequently for about 3 minutes. Add white wine and cook another 1 minute. Reduce heat to medium and allow to cook another 2-3 minutes or until chicken is cooked through (take largest piece of chicken and cut in half. If chicken is white, it is cooked). Be sure not to over cook the chicken. Cooking times may vary. Remove chicken from skillet and set aside. Add butter and marscapone to skillet and set heat back at medium-high. Once marscapone and butter have melted, wisk in flour until a thick pasty rue has formed. Wisk in half and half until mixture is smooth and creamy. Add parmesan and wisk until it has melted. If consistency is the sauce is too thin, add more half and half little by little. If consistency is too thin, add more marscapone and parmesan. Add chicken back to skillet and stir in well. Set chicken sauce aside on a low heat burner to keep warm. In a large pot, boil salted water 3/4 the way full. Add the penne and cook according to directions on the box (usually about10-12 minutes for a nice al dente texture). Once pasta is cooked, drain. You may toss with a little olive oil to keep pasta from sticking. To save dishes and make cleaning easier, use the same pot as you used to boil the noodles in for the balsamic reduction. Add butter to the pot and heat on medium-high until butter is melted. Wisk in brown sugar and cook until and almost caramel like mixture is formed. Wisk in vinegar and allow to boil for about a minute while wisking. Place noodles in serving bowls, top with a good amount of garlic chicken sauce and drizzle with a spoon, the balsamic reduction over sauce and noodles. Enjoy!