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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