CHICKEN VEGETABLES AND PASTA

By gaster16

Ingredients

• 1 8 oz. package linguine
• 2 large chicken skinless, boneless chicken breasts
• 1/2 lb. Chinese pea pods
• 1 medium size head endive
• 1/2 small head radicchio
• 1 clove garlic
• Salad oil
• 1/2 lb. bean sprouts
• 3 tablespoons soy sauce
• 3 tablespoons white vinegar
• 1 tablespoon prepared mustard
• 1 teaspoon sugar
• 1 bunch watercress

Preparation

Step 1

Cook linguine but do not use salt in water, drain. Meanwhile, cut chicken into 1/2" wide strips. Slice pea pods, endive and radicchio into strips. Cut garlic clove in half. In non-stick 12" skillet, over medium heat, in 1 tablespoon hot salad oil, cook garlic until golden brown. With slotted spoon, discard garlic. In oil in skillet, over medium high heat, cook chicken strips until chicken just loses its pink color throughout. With slotted spoon, remove chicken to plate. To drippings in skillet add pea pods and bean sprouts and cook until vegetables are tender-crisp and lightly browned. Remove vegetables to plate with chicken. In cup with fork mix soy sauce, vinegar, mustard, sugar and 1 tablespoon salad oil until blended. To serve arrange endive, radicchio, and watercress around rim of 6 dinner plates. Place linguine and pea pod mixture in center, top with chicken. Drizzle with mustard dressing, toss to serve.