Pesto Chicken

2-3T truffle oil

a splash of vinegar

1½# chicken tenderloins

8oz baby portabella mushrooms

1lg Vidalia onion

4oz± pesto

Cut the chicken into bite-size pieces then saute' them in the oil and vinegar for 5-10 minutes. Add quartered mushrooms and sliced or chopped onion.  Simmer on low until the liquid evaporates. Brown and deglaze with a little more vinegar or water. Add the pesto at the end when everything is cooked. Mix and serve over cooked spaghetti pasta. Makes enough for 5 or 6 servings. . .Lin