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1
Cut the onion ends off and peel.
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2
Slice in half as you would an apple.
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3
Place each half, cut side down and slice 1/4 inch slices.
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4
Slice the peppers in half and core and seed them.
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5
With a sharp knife, cut very thin julienned slices of half, if the peppers are large, or whole peppers if smaller.
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6
In a large pot, add cold water.
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7
When boiled, add pasta, occasionally stirring to separate the pieces.
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8
Always time pasta after it re-boils.
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9
After seven minutes, taste a piece to see if it is cooked.
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10
When cooked to taste, drain and put back into pot (turn off flame) with a tablespoon margarine.
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11
Stir to coat.
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12
Heat a ten inch Teflon coated saute pan with half the oil.
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13
On med-low heat, saute the onion.
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14
Before it just starts to brown, add the pepper pieces.
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15
Saute for a couple of minutes.
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16
Add mushrooms until they are coated with oil, about 90 seconds.
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17
Remove to a bowl, leaving perhaps a three tablespoons of mixture in pan.
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18
While the vegetables are cooking, prepare the chicken by washing and drying the pieces.
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19
Place the flour and orange juice into a small plastic bag.
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20
Add the chicken and shake the bag to coat.
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21
Place the rest of the oil into the pan, turn up heat to medium and saute the chicken until light brown on both sides.
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22
Do not over cook.
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23
Add thyme and the cooked vegetables to the pan.
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24
Cover the chicken.
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25
Add 1/4 cup cold water to deglaze with the vinegar and juice.
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26
Lower the flame and simmer for five minutes until chicken is cooked through, but moist.
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27
Place pasta into plates and spoon rich brown mixture over top.
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28
Add chicken pieces and arrange over pasta.
