| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Chicken, Party |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Tomato fettuccine |
| 2 |
tb |
Olive oil ; divided |
| 4 |
c |
Garlic ; minced |
| 1 |
lb |
Chicken ; boneless, skinles |
| 1/2 |
c |
White wine |
| 2 |
tb |
Dijon |
| 2 |
tb |
Capers |
| 1/2 |
ts |
Pepper |
| 1/4 |
lb |
Cherry tomato ; cut in half |
| 2 |
|
Bell pepper; (green or yell |
|
|
Parsley ; sprig for garnis |
INSTRUCTIONS
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*
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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