4 skinless, boneless chicken breasts -or- 4 leg quarters, cut up
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup chopped onions
1/2 cup chopped grilled portabella mushrooms
1/2 cup diced tomatoes, drained
2 tsp. dried sage
2 tsp. thyme
1 tsp. season salt
1 tsp. garlic powder
1 tsp. ground pepper
1 (16 oz.) box Rotini pasta (I use Barilla)

Heat oil and lemon juice in a large skillet over medium high heat. Add onions and cook until the onions are tender.

Add chicken and chopped mushrooms. Then sprinkle the chicken mixture with the remaining spices. While I quantified the spices, your tastes may be different so feel free to adjust as you desire.

Cover and cook over medium high heat for 10 to 12 minutes per side, do not lift the cover except after the time is up. Steam builds under the lid and is the main process by which the chicken will cook. Cook until chicken is no longer pink in the middle.

Remove chicken to a platter. Stir mixture combining all ingredients and allow to cook until moisture is nearly all evaporated.

Cook pasta according to package directions. Serve with broccoli and cheese and Italian bread.

Serves 4.

Submitted by: Bradley Tjapkes