8 oz Tomato fettuccine
4 c Garlic — minced
1/2 c White wine
2 tb Capers
1/4 lb Cherry tomato — cut in half
1 x Parsley —
2 tb Olive oil — divided
1 lb Chicken — boneless, skinles
2 tb Dijon
1/2 ts Pepper
2 ea Bell pepper — (green or yell
Cook fettuccine according to package directions. In large skillet, heat >>>> 1 tbsp. oil over high heat. Add garlic, cook 1 min. until very lightly browned. Add chicken, cook, stirring 2-3 minutes until almost cooked through. Add wine, bring to a boil & cook 2 min. Stir in mustard, capers & pepper. Cook until just heated through; cover & keep warm. Drain pasta. In same saucepan, heat re- maining 1 tbsp. oil over high heat. Add tomatoes & peppers; cook, stirring 3-4 minutes until tender-crisp. Return pasta to pot & toss well. To serve, place fettuccine mixture on large platter. Spoon chicken mixture on top. Garnish. (297 cals.; 23 grams protein; 8 g. fat; 80 mg. chol.;30 grams carbs.; 303 mg. sodium) FROM: LYNDA MCCORMICK (WCDJ16B) Lynda/TX*