Recipe - Mustard Chicken

8 ounce Tomato fettuccine
2 tablespoon Olive oil ; divided
4 cup Garlic ; minced
1 pound Chicken ; boneless, skinles
One half cup White wine
2 tablespoon Dijon
2 tablespoon Capers
One half teaspoon Pepper
One fourth pound Cherry tomato ; cut in half
2 Bell pepper; (green or yell
Parsley ; sprig for garnis

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 23 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 34 minutes until tendercrisp. 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*

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini