Mustard Chicken

Recipe Ingredients

8 oz	227g	Tomato fettuccine
2 tablespoons	30ml	Olive oil - divided
4 cups	372g / 13oz	Garlic - minced
1 lb	454g / 16oz	Chicken ; boneless - skinless
1/2 cup	118ml	White wine
2 tablespoons	30ml	Dijon
2 tablespoons	30ml	Capers
1/2 teaspoon	2.5ml	Pepper
1/4 lb	113g / 4oz	Cherry tomato - cut in half
2		Bell pepper - (green or yell
		Parsley - sprig for garnish

Recipe Instructions

Cook fettuccine according to package directions. In large skillet, heat 1 tbsp. oil over high heat. Add garlic, cook 1 minutes until very lightly browned.

Add chicken, cook, stirring 2-3 minutes until almost cooked through. Add wine, bring to a boil and cook 2 minutes Stir in mustard, capers and pepper. Cook until just heated through; cover and keep warm. Drain pasta. In same saucepan, heat remaining 1 tbsp.

oil over high heat. Add tomatoes and peppers; cook, stirring 3-4 minutes until tender-crisp. Return pasta to pot and toss well. To serve, place fettuccine mixture on large platter. Spoon chicken mixture on top.

Garnish.

Source:
Cooking Light, May 1997

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