Chicken Cutlets with Pasta

In saucepot, prepare pasta as label directs, but do not use salt in water; drain. Return pasta to saucepot; keep warm. Meanwhile, dice onion and red pepper. Thickly slice mushrooms. In nonstick 12-inch skillet over medium heat, in 1 tablespoon hot salad oil, cook onion and red pepper until tender. Remove to bowl. In same skillet over medium-high heat, cook mushrooms until mushrooms are golden and all liquid has evaporated. Remove mushrooms to bowl with red-pepper mixture. If chicken cutlets are not evenly thin, pound to 1/8-inch thickness. Cut chicken cutlets into 3" by 2" pieces; sprinkle with salt. In same skillet over medium-high heat, in 1 tablespoon additional hot salad oil, cook chicken cutlets, a few at a time, 2 to 3 minutes until chicken loses its pink color throughout. Remove chicken cutlets to bowl with pepper mixture. In cup, with fork, mix balsamic vinegar, capers, flour, sugar, chicken bouillon, and 1 cup water until blended. Stir balsamic-vinegar mixture into skillet; heat to boiling. Return chicken-and-pepper mixture to skillet; heat through. Serve pasta on platter with chicken mixture. Garnish with parsley sprigs.