• 8-ounces (half of a 16-ounce bag) Fettuccine, cooked
• 3 tablespoons Pompeian Arbequina extra virgin olive oil
• 3 to 4 boneless chicken breast halves, cubed
• salt and pepper, to taste
• 1 pint sweet grape tomatoes, halved
• 1 package (8-ounces) mushroom slices
• ¼ cup loosely packed fresh flat leaf parsley

• 2 tablespoons Pompeian Arbequina extra virgin olive oil
• 1 lemon, juiced
• ⅛ teaspoon garlic powder
• salt and pepper, to taste
• grated parmesan cheese, optional

Click HERE for the instructions

• Dinner - Eat it!
• Kitchen