Chicken Chausseur

• 1 1/2 lb. chicken cutlets, sliced in thin strips
• 1/2 stick margarine or butter
• 1 c. white cooking wine
• 6 carrots, cut in sticks
• 1 head broccoli flowerets
• 2 small zucchini squash, sliced 1/2 inch thick
• 2 small summer squash, sliced 1/2 inch thick
• 1 large green pepper, sliced
• pea pods (optional)
• cauliflower (optional)
• 1 large tomato, cut in wedges
• salt
• pepper
• garlic powder
• 2 Tbsp. flour or cornstarch
• 1 c. water
• 1 to 2 pkg. fettucini

1. Have all ingredients cut up before starting.
2. Get water boiling for the fettucini.
3. Heat large electric frypan and melt margarine. Add wine and chicken strips.
4. Cook until white.
5. Start adding vegetables.
6. Start with carrots and let cook a few minutes before adding the rest.
7. Start cooking the pasta.
8. When carrots soften a bit, add all the rest of vegetables except the tomato.
9. Do not overcook.
10. You want the vegetables to be tender-crisp.
11. Mix the flour and water until smooth and add to vegetables and stir.
12. Add spices to taste.
13. Meanwhile cook the pasta.
14. Last, add the tomato just to heat.
15. Serve the chicken and vegetables over the fettucini.

chicken cutlets, margarine, white cooking wine, carrots, broccoli flowerets, zucchini, summer, green pepper, pods, cauliflower, tomato, salt, pepper, garlic, flour, water, fettucini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223980 (may not work)