Not Really Chicken Scampi

Ingredients

• 2 tablespoons butter 
• 14 ounce canned tomatoes diced canned
• 1 tablespoon parsley fresh chopped to taste
• 3 cloves garlic chopped
• 1  optional: lemon halved
• 16 ounce pasta 
• 1 teaspoon olive oil or as needed
• 1  onion chopped
• 2  portabello mushrooms chopped to taste
• 0.5 teaspoon pepper flakes red
• 4  chicken breast halves boneless skinless thinly sliced cut into cubes
• 0.5 cup white wine 

Equipment

• frying pan
• pot

Directions

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. Simmer until heated through, 3 to 5 minutes. Squeeze lemon halves over mixture; toss.