Mustard chicken***(wcdj16b)

4 Servings

Ingredients

Quantity Ingredient
8 ounces Tomato fettuccine
2 tablespoons Olive oil ; divided
4 cups Garlic ; minced
1 pounds Chicken ; boneless, skinles
½ cup White wine
2 tablespoons Dijon
2 tablespoons Capers
½ teaspoon Pepper
¼ pounds Cherry tomato ; cut in half
2 eaches Bell pepper; (green or yell
1 x Parsley ; sprig for garnis

Directions

Cook fettuccine according to package directions. In large skillet, heat >>>> 1 tbsp. oil over high heat. Add garlic, cook 1 min. until very lightly browned. Add chicken, cook, stirring 2-3 minutes until almost cooked through. Add wine, bring to a boil & cook 2 min. Stir in mustard, capers & pepper. Cook until just heated through; cover & keep warm. Drain pasta. In same saucepan, heat re- maining 1 tbsp.

oil over high heat. Add tomatoes & peppers; cook, stirring 3-4 minutes until tender-crisp. Return pasta to pot & toss well. To serve, place fettuccine mixture on large platter. Spoon chicken mixture on top. Garnish. (297 cals.; 23 grams protein; 8 g. fat; 80 mg. chol.;30 grams carbs.; 303 mg. sodium) FROM: LYNDA MCCORMICK (WCDJ16B) Lynda/TX*

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