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Clean and cut the chicken fillet into small strips or cubes. Finely chop the onion and garlic, and cut the mushrooms into quarters. Prepare the herbs by either using herb scissors or a chef's knife. Boil water in a large pan.
Heat 2 tablespoons of olive oil in a large skillet and sauté the onion and garlic for about 3 minutes. Add chicken, half the amount of parsley, chives, parsley, salt & pepper and stir fry for about 5 minutes or until the chicken is cooked.
Add spaghetti to the pan with boiling water. Remove the chicken from the pan and heat the remaining olive oil in the skillet. Bake the mushrooms for about 5 minutes, then add in the balsamic vinegar.
Season with salt and pepper. Drain the spaghetti, then scoop the chicken and the mushrooms trough the spaghetti and mix in the other half of parsley.
Divide the balsamic mushroom spaghetti over 4 deep plates, add extra parsley or chives if you prefer. Grate the parmesan cheese and divide over each plate.