>From The Weekly Feeder by Cori Kirkpatrick Prep: 15 min, Cook: 15 min. Fill a large pot with water and begin to heat for pasta. Prepare ingredients: 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 2 Tbs. butter in a wide frying pan or wok over medium high heat. Press garlic and add. 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 and wine 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 and pepper. Drain pasta in a large colander. Serve Chicken Dijon over pasta accompanied by fresh zucchini. Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (3129g)|
|Recipe Makes: 1|
|Calories from Fat: 1219 (33%)|
|Amt Per Serving||% DV|
|Total Fat 135.5g||181 %|
|Saturated Fat 44.4g||222 %|
|Monounsaturated Fat 45g|
|Polyunsanturated Fat 30.2g|
|Cholesterol 1279.6mg||394 %|
|Sodium 1872mg||65 %|
|Potassium 7321.9mg||193 %|
|Total Carbohydrate 253.5g||75 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 234.3g|
|Protein 349.1g||499 %|
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Calories per serving: 3665
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