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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