You’ll Need:

2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp tamari or soy sauce
1 tbsp squeezed lemon juice,
3/4 cup dry red wine or a table wine
1 (15) ounce can diced tomatoes, reserve the juice
3/4 cup fresh portabella or any mushroom, sliced
3 tbsp minced dehydrated onion or 1/2 medium onion diced
1 tbsp minced dehydrated garlic
3 tbsp dried parsley or small handful of fresh, chopped
1 pound boneless chicken cubed
1 package of Parsley & Garlic Fettuccine
1/2 cup freshly grated cheese

Directions : Combine the first five ingredients with the juice from the tomatoes and place in a hot 10-12″ skillet; bring to a slow boil on medium high heat.
Add chicken. Stir around for 2 or 3 minutes; add mushrooms stir another few minutes.
Add onions, garlic, parsley and tomatoes, simmer for a few additional minutes.
Combined with cooked, still warm pasta with 1/2 the cheese and incorporate well.
Serve immediately with lemon wedges, balance of cheese and fresh milled pepper