INGREDIENTS

INSTRUCTIONS

From The Weekly Feeder by Cori Kirkpatrick  Prep: 15 min, Cook: 15 min.
Fill a large pot with water and begin to heat for pasta. Prepare
ingredients: Cut chicken breasts into thin slices, then into 1 inch
pieces. Peel and quarter onion, then slice thinly. Trim stems off of
mushrooms and slice thinly. Drain artichoke hearts and cut into small
pieces. Trim zucchini and cut into 1/4 inch pieces. Place in a
microwaveable dish and set aside. Place 2 Tbs. butter in a wide  frying
pan or wok over medium high heat. Press garlic and add. Then  add
chicken pieces and cook for 1-2 minutes. Microwave zucchini on  high
for 6 minutes. To pan with chicken, add onion slices and cook 1  minute
more. Add mushroom slices and artichoke pieces. Continue  cooking until
chicken pieces are no longer pink (approximately 4  minutes) and remove
pan from heat. Reduce burner temperature to low.  Put pasta in boiling
water and cook 1-2 minutes or until done. Add  Dijon mustard and wine
to chicken mixture and stir carefully. Place  pan back on burner and
add light sour cream. Stir gently until sauce  forms. Remove from heat.
Remove zucchini from microwave. Season  lightly with small amount of
butter or margarine, salt and pepper.  Drain pasta in a large colander.
Serve Chicken Dijon over pasta  accompanied by fresh zucchini.  Posted
to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 2846
Calories From Fat: 654
Total Fat: 73.2g
Cholesterol: 337.7mg
Sodium: 3631.6mg
Potassium: 6285.8mg
Carbohydrates: 336.2g
Fiber: 30.8g
Sugar: 34.2g
Protein: 198.5g