INGREDIENTS

INSTRUCTIONS

Cut the onion ends off and peel. Slice in half as you would an apple.
place each half, cut side down and slice 1/4" slices. Slice the
peppers in half and core and seed them. With a sharp knife, cut very
thin julienned slices of half, if the peppers are large, or whole
peppers if smaller. In a large pot, add cold water. When boiled, add
pasta, occasionally stirring to separate the pieces. Always time  pasta
after it re-boils. After seven minutes, taste a piece to see if  it is
cooked. When cooked to taste, drain and put back into pot (turn  off
flame) with a tbs margarine. Stir to coat. Heat a ten inch Teflon
coated saute pan with half the oil. On med-low heat, saute the onion.
before it just starts to brown, add the pepper pieces. saute for a
couple of minutes. Add mushrooms until they are coated with oil,  about
90 seconds. Remove to a bowl, leaving perhaps a three  tablespoons of
mixture in pan. While the vegetables are cooking,  prepare the chicken
by washing and drying the pieces. Place the  flavored flour into a
small plastic bag. Add the chicken and shake  the bag to coat. Place
the rest of the oil into the pan, turn up heat  to medium and saute the
chicken until light brown on both sides. Do  not over cook. Add thyme
and the cooked vegetables to the pan. Cover  the chicken. Add 1/4 cup
cold water to deglaze with the vinegar and  juice. Lower the flame and
simmer for five minutes until chicken is  cooked through, but moist.
Place pasta into plates and spoon rich  brown mixture over top. Add
chicken pieces and arrange over pasta.  it's very good!  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 362
Calories From Fat: 58
Total Fat: 6.5g
Cholesterol: 146.2mg
Sodium: 139.1mg
Potassium: 823mg
Carbohydrates: 16.3g
Fiber: 2g
Sugar: 10.5g
Protein: 56.3g