Chili Dijon Stir-Fry

• 2 qt. Mild salsa
• 2 cups GREY POUPON Classic Dijon Mustard
• 1-1/2 gal. boneless skinless chicken breasts, cut into 1/4-inch cubes
• 1 cup Canola oil
• 4-1/2 qt. Mixed green and red peppers, cut into 1/4-inch julienne strips
• 3 qt. canned whole kernel corn, drained
• 3 qt. dry black beans, cooked
• 1/4 cup ground cumin
• 1/4 cup chili powder
• 3/4 cup garlic cloves, minced
• 1-1/2 qt. green onions, sliced
• 3 cups cilantro, chopped
• 7-1/2 qt. fettuccine, cooked

1. Mix salsa and mustard.
2. Set aside
3. For one serving: Saute 1/2 cup of the chicken in 1 tsp.
4. of the oil in saute pan or wok 5 minutes or until lightly browned.
5. Add 1/2 cup of the peppers, 1/4 cup of the corn, 2 Tbsp.
6. of the beans, 1/2 tsp.
7. of the garlic, 1/8 tsp.
8. of the cumin and 1/8 tsp.
9. of the chili powder; saute 3 minutes or until chicken is cooked through and vegetables are crisp-tender.
10. Add 3 Tbsp.
11. of the salsa mixture; cook 1 minute or until thoroughly heated.
12. Remove from heat.
13. Stir in 2 Tbsp.
14. of the green onions and 1 Tbsp.
15. of the cilantro.
16. Serve over 1/2 cup of the hot fettuccine.

salsa, poupon, boneless skinless chicken breasts, canola oil, red peppers, kernel corn, black beans, ground cumin, chili powder, garlic, green onions, cilantro, fettuccine

Taken from www.kraftrecipes.com/recipes/chili-dijon-stir-fry-97440.aspx (may not work)