Bring a large pot of water to boil for the pasta.
Meanwhile, coat a large nonstick skillet with cooking spray or a little olive oil. Brown the patties well over medium heat and set aside.
If necessary, spray the pan a little more and sauté the onions and garlic for 3-4 minutes. Add the mushrooms and sauté, stirring often, until their juices are almost evaporated.
Add the broth and deglaze the pan. Bring to a boil and add the vegan wine. Continue cooking until the liquid is reduced by about 1/3. Stir in the starch/water and boil for a minute more, until thick. Adjust seasoning and remove from heat. Put the chicken back into the sauce to keep it warm.
Cook the pasta according to directions. Divide among four plates with the chicken on the side and the marsala sauce poured over all.