Yield: 4 servings
Measure | Ingredient |
---|---|
4 eaches | Boneless, skinless, chicken |
\N \N | Breast halves |
1 teaspoon | Italian seasoning, crushed |
2 eaches | Cloves garlic, minced |
½ teaspoon | Ground black pepper |
¼ cup | Olive oil |
2 cups | Broccoli flowerettes |
1 cup | Julienne carrot strips |
1 large | Tomato, coarsely chopped |
¼ cup | Grey Poupon Dijon =or=- |
\N \N | Country Dijon mustard |
4 cups | Hot cooked linguine |
\N \N | (about 8 oz) |
½ cup | Grated Parmesan cheese |
Rinse chicken, pat dry. Cut into bite size strips . In large skillet, over medium-high heat, cook chicken, Italian seasoning, garlic and pepper in oil about 5 minutes or until chicken is tender and no longer pink. Add broccoli and carrots; cook for 3 minutes more or until vegetables are tendar-crisp. Add tomato and mustard; cook for 1 minute more or until mixture is hot. Toss chicken mixture with hot oil cooked linguine and cheese. Source: Grey Poupon Mustard P.O.P tag. (GP10043) \\/\\/. <. |>. 2/4/95
Submitted By WAYNE DUBOIS On 02-04-95