Tangy Chicken Fettuccine

• 2 lb. chicken breasts
• 1/4 c. balsamic vinegar
• 8 oz. fettuccine
• 2 tbsp. olive oil
• 1 medium onion
• 1 to 2 clove garlic
• 1/2 c. mushrooms
• 1/4 c. lemon juice
• 14 oz. diced tomatoes
• 2 tbsp. capers

1. In a bowl, combine chicken and vinegar; set aside.
2. Cook pasta as label directs; drain and set aside.
3. In a large skillet over medium-high heat, warm olive oil and cook onion, stirring, 3 to 4 minutes, until tender.
4. Add garlic, if using; saute 1 minute.
5. Add mushrooms and cook, stirring, for 2 minutes.
6. Add lemon juice, tomatoes and chicken with vinegar.
7. Bring to a light boil, then reduce heat to medium and cook for 8 to 10 minutes, until chicken is cooked through, stirring occasionally.
8. Stir in capers and pasta, tossing to coat with sauce.
9. Serve hot.

chicken breasts, balsamic vinegar, fettuccine, olive oil, onion, clove garlic, mushrooms, lemon juice, tomatoes, capers

Taken from www.delish.com/recipefinder/tangy-chicken-fettuccine (may not work)