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1
Fill a large pot with water and begin to heat for pasta.
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2
Cut chicken breasts into thin slices, then into 1 inch pieces.
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3
Peel and quarter onion, then slice thinly.
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4
Trim stems off of mushrooms and slice thinly.
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5
Drain artichoke hearts and cut into small pieces.
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6
Trim zucchini and cut into 1/4 inch pieces.
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7
Place in a microwaveable dish and set aside.
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8
Place 1 tablespoon butter & 1 tablespoon vegetable oil in a wide frying pan or wok over medium high heat.
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9
Press garlic and add; add red pepper flakes, too.
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10
Then add chicken pieces and cook for 1-2 minutes.
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11
Microwave zucchini on high for 6 minutes.
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12
To pan with chicken, add onion slices and cook 1 minute more.
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13
Add mushroom slices and artichoke pieces.
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14
Continue cooking until chicken pieces are no longer pink (approximately 4 minutes) and remove pan from heat.
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15
Reduce burner temperature to low.
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16
Put pasta in boiling water and cook 1-2 minutes or until done.
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17
Add Dijon mustard, wine, & tamari to chicken mixture and stir carefully.
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18
Place pan back on burner and add light sour cream.
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19
Stir gently until sauce forms.
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20
Remove from heat.
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21
Remove zucchini from microwave.
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22
Season lightly with small amount of butter or margarine, salt, if using, black pepper, if using,
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23
Drain pasta in a large colander.
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24
Serve Chicken Dijon over pasta accompanied by fresh zucchini and green onions.
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25
Serve with bread sticks, a salad of European greens with raspberry vinagrette, and White Zinfandel wine.
