Mustard Chicken

• 8 ounces pasta, spinach fettuccine
• 4 cloves garlic minced
• 1/2 cup white wine
• 2 tablespoons capers
• 1/4 pound cherry tomatoes cut in half
• 1 x parsley leaves
• 2 tablespoons olive oil divided
• 1 pound chicken boneless, skinless
• 2 tablespoons dijon mustard
• 1/2 teaspoon black pepper
• 2 each sweet red bell peppers

1. Cook fettuccine according to package directions.
2. In large skillet, heat 1 tablespoon oil over high heat.
3. Add garlic, cook 1 min.
4. until very lightly browned.
5. Add chicken, cook, stirring 2 to 3 minutes until almost cooked through.
6. Add wine, bring to a boil and cook 2 min.
7. Stir in mustard, capers and pepper.
8. Cook until just heated through; cover and keep warm.
9. Drain pasta.
10. In same saucepan, heat remaining 1 tablespoon.
11. oil over high heat.
12. Add tomatoes and peppers; cook, stirring 3 to 4 minutes until tender-crisp.
13. Return pasta to pot and toss well.
14. To serve, place fettuccine mixture on large platter.
15. Spoon chicken mixture on top.

pasta, garlic, white wine, capers, tomatoes, parsley, olive oil, chicken, mustard, black pepper, sweet red bell peppers

Taken from recipeland.com/recipe/v/mustard-chicken-39229 (may not work)