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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Someone make this and let me know what you think...the picture I have looks amazing. Ingredients:
12 ounces chicken breasts or 12 ounces turkey, in pieces |
2 tablespoons flour |
2 tablespoons dijon-style mustard |
2 tablespoons dry white wine |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 cup half-and-half or 1 cup light cream |
1 tablespoon cooking oil |
1 garlic clove, minced |
1 medium sweet red pepper, julienned |
1 medium onion, chopped (1/2 c) |
1 1/2 cups sliced fresh mushrooms |
3/4 cup frozen peas, thawed |
2 cups cooked fettuccine |
Directions:
1. Rinse chicken and pat dry. Cut into thin bite-size strips. Set aside.
2. For sauce, in a small bowl stir together flour, mustard, wine, salt, and pepper till smooth. Stir in half and half until mixed in well. Set aside.
3. Pour cooking oil into skillet. Over med. heat stir fry garlic sweet pepper, and onion; stir fry for 2 minute Add sliced mushrooms stir fry for 2 more minutes or until crisp- tender. Remove veggies.
4. Add chicken to the wok, stir fry 2-3 min or until no pink remains. Push turkey from the center of the wok.
5. Add sauce to center of wok. Cook until think and bubbly. Return veggies to wok and add thawed peas. Stir all ingredients to coat with sauce. Serve over hot cooked noodles.
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