Hot Chicken Noodle Salad - cooking recipe

Ingredients

3 -4 chicken breast halves, cut up into 1-inch by 1-inch chunks
2 tablespoons cooking oil
16 ounces fettuccine
2 heads broccoli, cut into florets
1 sweet onion, cut into thin crescents (I use Walla Walla Sweets or Yellow)
1/2 lb fresh white mushroom
3 celery ribs, thinly sliced
slivered almonds
1 -2 cup honey mustard dressing
1/4 - 1/2 cup honey

Preparation

Season the cut up chicken with some salt and pepper or Cajun spice if you like the heat.
Cook chicken in a pan with the 1 table spoon of cooking oil till chicken is no longer pink.
Put chicken and the juices on a plate to rest.
Cook fettuccine noodles according to package directions; be sure to salt the noodles while they cook. Drain and set aside.
Take honey mustard dressing and add honey to it.
Meanwhile, add another tablespoon of cooking oil to the same pan and saute broccoli florets, onions (cut into thin crescent shapes), celery (thinly sliced), and sliced mushrooms until cooked to your liking. I like to have them a bit crisp- but it a preference thing.
Add chicken back to the pan and heat throughout.
Dish up noodles and then the veggie-chicken mixture on top.
Sprinkle top of dish with slivered almonds.
Serve the dressing on the side, or spoon on top to taste.