Chicken Dijon With Angel Hair Pasta And Fresh Zucchini - cooking recipe

Ingredients

2 boneless skinless chicken breasts
1 medium onion
10 mushrooms
6 ounces marinated artichoke hearts
4 medium zucchini
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon vegetable oil
3 garlic cloves
1 tablespoon Dijon mustard
3/4 tablespoon low sodium soy sauce (I prefer tamari)
1/3 cup white wine or 1/3 cup white zinfandel wine
1/2 cup light sour cream
3/4 lb angel hair pasta
1 tablespoon butter or 1 tablespoon margarine
salt, to taste
freshly ground coarse black pepper, to taste
2 red pepper flakes (optional)
2 green onions, sliced on a diagonal (both white & green parts)

Preparation

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.