Marinate the chicken breasts in balsamic vinegar and 1/2 cup olive oil for at least a half an hour. Grill the chicken on a George Foreman grill or on the stove until cooked through.
Microwave frozen peas to thaw.
Sautee mushrooms in 2 tbsp olive oil on the stove until cooked through.
Cook pasta until al dente. As you drain the pasta, reserve the pasta water.
Put the empty pasta pot back on the stove. Melt butter in the pot and then add the vegemite. Allow the vegemite to start dissolving into the butter.
As the vegemite is melting, add pasta water into the vegemite, about 2 tbsp at a time. Taste as you go, continuing to add more water until the vegemite flavoring is as strong as you would like it to be.
The "sauce" should just be a thin coating to give some flavoring to the pasta.
Add the pasta, the mushrooms, the peas, and the chicken into the pot. You may need to add more vegemite and water to adjust for the amount of food.
Sprinkle with fresh grated parmesan cheese and enjoy!
Recipe copyright The Foreign Fork. For educational or personal use only.