* 1/2 box (8 oz) elbow macaroni
* 4 boneless skinless chicken breast fillets
* Salt and ground pepper, to taste
* 7 TBSP butter, divided
* 4 C sliced mushrooms white and wild
* 2 cloves garlic, minced
* 1-1/2 tsp balsamic vinegar
* Chopped fresh sage
Directions
1. Cook the macaroni as directed on the box, drain well and set aside.
2. Season chicken with salt and pepper.
3. Melt 1 tbsp butter in a large skillet.
4. Add chicken and cook over medium heat for bout 10 minutes or until browned on both sides and cooked through.
5. Cut the chicken into chunks and set aside.
6. Add mushrooms to skillet and cook.
7. Stir frequently for about 5 minutes.
8. Set aside.
9. Melt remaining butter in a medium skillet over medium heat.
10. Cook for 1-2 minutes.
11. Remove from heat and stir in garlic and vinegar.
12. Add mushrooms to skillet.
13. Place the macaroni in bowel and fold in the chicken.
14. Pour the mushroom mixture over the chicken and mix well.
14. Sprinkle with sage before serving.
