Description
From the weekly feeder by cori kirkpatrick. This is not diet friendly but at the same time – it is a full main dish with protein, vegetable and pasta!
Ingredients
- Boneless Skinless Chicken Breasts
- Onion
- Mushrooms
- Marinated Artichoke Hearts
- Zucchini
- Butter
- Vegetable Oil
- Garlic Cloves
- Dijon Mustard
- Low Sodium Soy Sauce
- White Wine
- Light Sour Cream
- Angel Hair Pasta
- Salt
- Coarse Black Pepper
- Red Pepper Flakes
- Green Onions
Instructions
- Fill a large pot with water and begin to heat for pasta
- 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 1 tablespoon butter & 1 tablespoon vegetable oil in a wide frying pan or wok over medium high heat
- Press garlic and add
- Add red pepper flakes, too
- 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 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, wine, & tamari 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, if using, black pepper, if using,
- Drain pasta in a large colander
- Serve chicken dijon over pasta accompanied by fresh zucchini and green onions
- Serve with bread sticks, a salad of european greens with raspberry vinagrette, and white zinfandel wine