Not Really Chicken Scampi

• 1 (16 ounce) package linguine
• 2 tablespoons butter
• 1 tablespoon olive oil, or as needed
• 1 onion, chopped
• 2 portobello mushrooms, chopped, or to taste
• 3 cloves garlic, chopped
• 1 teaspoon olive oil, or as needed
• 4 skinless, boneless chicken breast halves - thinly sliced and cut into cubes
• 1/2 cup white wine
• 1 (14 ounce) can diced tomatoes
• 1 tablespoon chopped fresh parsley, or to taste
• 1/2 teaspoon red pepper flakes
• 1 lemon, halved

1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. Heat butter and 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, mushrooms, and garlic in the hot oil-butter mixture until slightly softened, 2 to 3 minutes.
3. Heat 1 teaspoon olive oil in a separate skillet; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes.
4. Transfer chicken to onion mixture.
5. Pour white wine into chicken-onion mixture; bring to a simmer.
6. Add tomatoes, parsley, red pepper flakes, and linguine; mix well.
7. Simmer until heated through, 3 to 5 minutes.
8. Squeeze lemon halves over mixture; toss.

linguine, butter, olive oil, onion, portobello mushrooms, garlic, olive oil, skinless, white wine, tomatoes, fresh parsley, red pepper, lemon

Taken from allrecipes.com/recipe/not-really-chicken-scampi/ (may not work)