CHICKEN DIJON WITH ANGEL HAIR PASTA AND FRESH ZUCCHINI

Steps:

• 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 (approximately 4 minutes) 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.