1 - 2 pounds of chicken - tenders or breast
1 cup of Sciabica's Sevillano Variety Fall Harvest Extra Virgin Olive Oil - divided (see below)
1 cup of butter - divided (see below)
1 garlic clove - minced
juice of 2 limes
salt and pepper
small jar of sun dried tomatoes
2 cups of fresh white mushrooms
½ cup of white wine
pasta of your choice
Marinate the chicken of your choice (I used tenders) in ½ cup olive oil, lime juice, minced garlic, salt and pepper, for 2 - 6 hours.
Saute the chicken using ¼ cup olive oil and ½ cup of butter, for about 3 minutes, on each side, until juices run clear. Do the same - ¼ cup olive oil and ½ cup of butter - with the mushrooms, in a different skillet. When mushrooms are ready, pour in ½ cup of white wine and cook till wine burns off - about 2 minutes. Do not drain the mushrooms.
While the chicken and mushrooms are cooking, prepare the pasta of your choice of per directions (I used linguine).
Toss drained pasta with the mushrooms and sauce and drained sun dried tomatoes. Top the pasta with grated Parmigiano-Reggiano and serve the chicken on the side. Bon appetit!