Here's What You'll Need
salmon fillet, grape tomatoes, olive oil, salt, pepper, granulated garlic, pancetta, zucchini, pesto, parmigiano reggiano
Bring a pot of water to a boil, then season with salt. Add pasta, then cook according to package directions, until al dente. Before draining, reserve about 1 cup of the cooking liquid. Set aside.
Cut chicken thighs into 1" pieces, place in a large bowl. To this, add flour, oregano, salt, and pepper. Mix well to thoroughly coat the chicken on all sides.
Heat a skillet, add olive oil and butter. Add seasoned chicken, cook for 3-5 minutes. Stir well, cook additional 3-5 minutes. Transfer chicken to a large plate.
Add more olive oil, then add mushrooms. Cook 3-4 minutes. Stir, cook additional 3-4 minutes. Add shallots, season with salt, stir and cook until translucent.
Pour in marsala wine, sherry vinegar, and balsamic vinegar. Return chicken to the pan. Bring to boil, lower to a simmer. Allow sauce to reduce and chicken to finish cooking, about 3 minutes.
Add pasta to the pan, pour in pasta water. Grate Parmigiano Regianno on top, sprinkle with parsley. Toss and adjust seasoning. Serve with Parmesan and freshly grated black pepper.