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Mustard Chicken***(Wcdj16b) Recipe
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8 oz Tomato fettuccine 4 c Garlic -- minced 1/2 c White wine 2 tb Capers 1/4 lb Cherry tomato -- cut in half 1 x Parsley -- 2 tb Olive oil -- divided 1 lb Chicken -- boneless, skinles 2 tb Dijon 1/2 ts Pepper 2 ea Bell pepper -- (green or yell Cook fettuccine according to package directions. In large skillet, heat >>>> 1 tbsp. oil over high heat. Add garlic, cook 1 min. until very lightly browned. Add chicken, cook, stirring 2-3 minutes until almost cooked through. Add wine, bring to a boil & cook 2 min. Stir in mustard, capers & pepper. Cook until just heated through; cover & keep warm. Drain pasta. In same saucepan, heat re- maining 1 tbsp. oil over high heat. Add tomatoes & peppers; cook, stirring 3-4 minutes until tender-crisp. Return pasta to pot & toss well. To serve, place fettuccine mixture on large platter. Spoon chicken mixture on top. Garnish. (297 cals.; 23 grams protein; 8 g. fat; 80 mg. chol.;30 grams carbs.; 303 mg. sodium) FROM: LYNDA MCCORMICK (WCDJ16B) Lynda/TX*
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