Chicken, Mushrooms, and Tomatoes in a Lemon Garlic Sauce

Yesterday I was craving some sort of chicken pasta, so I came up with this little creation. I had all the ingredients (which hardly ever happens), and it turned out really really yummy. Jared and I both loved it, and it is pretty healthy.. for pasta. It was really easy, and pretty quick to make. I marinated the chicken for about 4 hours, then threw it all together in about 20 minutes. I never measure anything when I cook (sort of a bad habit), so I did my best to guestimate the amounts of everything, but it should be pretty close.

Lemon-Balsamic Marinade:

½ c. olive oil
¼ c. balsamic vinegar
1 T. lemon juice
1 t. lemon zest
1-2 cloves of garlic-minced
½ t. salt
½ t. lemon pepper

*Mix together and pour over 2 chicken breasts. Let marinade for 3-4 hours.

1 c. mushrooms-chopped
1 c. grape tomatoes
1 clove garlic-minced
1 package pasta of choice-cooked according to package directions
(I used whole wheat angel hair because I had it, but I would suggest
penne or farfalle because it would be easier to toss)
1 whole lemon-juiced
3 T. olive oil
2 T. fresh basil-chopped
salt and pepper to taste

Once chicken is ready, slice into bite-sized chunks and sautee for 4-5 minutes, on medium heat. Add mushrooms, garlic, and tomatoes and sautee for another 4-5 minutes, or until chicken is fully cooked and mushrooms/tomatoes are tender. Add cooked pasta, olive oil, lemon juice, basil, salt and pepper, and toss together. Allow to cook on low heat for another 3-4 minutes, then serve.