---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SURPRISE PASTA  (C) 1992 GEORGE GILDER
  Categories: Appetizers, Salads, Poultry, Main dish
       Yield: 2 servings
  
       8    Chicken supremes or 2 lg
            Boneless breasts, cut into
            1 slices
       2 tb Virgin olive oil
       1    Red and green peppers
       3 tb Balsamic vinegar
     1/4 c  Flour flavored with
     1/4 c  Orange juice
            Fresh pepper & pinch of salt
     1/2 lb Rotelle pasta
            Or similar pieces
       1 lg Onion
       5 lg Mushrooms, sliced
     1/4 ts Dried thyme
  
   Cut the onion ends off and peel. Slice in half as you
   would an apple. place each half, cut side down and
   slice 1/4 slices. Slice the peppers in half and core
   and seed them. With a sharp knife, cut very thin
   julienned slices of half, if the peppers are large, or
   whole peppers if smaller.
   In a large pot, add cold water. When boiled, add
   pasta, occasionally stirring to separate the pieces.
   Always time pasta after it re-boils. After seven
   minutes, taste a piece to see if it is cooked. When
   cooked to taste, drain and put back into pot (turn off
   flame) with a tbs margarine. Stir to coat.
   Heat a ten inch Teflon coated saute pan with half the
   oil. On med-low heat, saute the onion. before it just
   starts to brown, add the pepper pieces. saute for a
   couple of minutes. Add mushrooms until they are coated
   with oil, about 90 seconds. Remove to a bowl, leaving
   perhaps a three tablespoons of mixture in pan.
   While the vegetables are cooking, prepare the chicken
   by washing and drying the pieces. Place the flavored
   flour into a small plastic bag. Add the chicken and
   shake the bag to coat. Place the rest of the oil into
   the pan, turn up heat to medium and saute the chicken
   until light brown on both sides. Do not over cook. Add
   thyme and the cooked vegetables to the pan. Cover the
   chicken. Add 1/4 cup cold water to deglaze with the
   vinegar and juice. Lower the flame and simmer for five
   minutes until chicken is cooked through, but moist.
   Place pasta into plates and spoon rich brown mixture
   over top. Add chicken pieces and arrange over pasta.
   it’s very good!
  
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