Ingredients

• 1 cup julienned sweet red pepper
• 1 cup julienned sweet yellow pepper
• ½ cup sliced green onions
• 2 cloves garlic, minced
• 2 ¾ cups canned chicken broth
• 1 tablespoon lemon juice
• ½ tablespoon dried oregano
• ½ tablespoon dried basil
• 1 tablespoon salt
• Fresh ground black pepper
• 1 tablespoon cornstarch
• ¼ cup canned chicken broth
• 1 hot cooked pasta, drained
• 5-6 oz chicken breast halves

Directions

• Directions
• Cut chicken into strips, set aside. Add olive oil to a Dutch oven, place over medium-high heat until hot. Add chicken strips and sauté until tender, remove and set aside.
• Add wine to Dutch oven and bring to a boil, pour over chicken. Add more olive oil to Dutch oven, heat until hot, add mushrooms and next 4 ingredients, sauté until tender.
• Add 2 ¾ cups chicken stock and next 5 ingredients, bring to a boil. Add reserved chicken mixture and return to a boil. Combine cornstarch and ¼ cup chicken stock, stir into mixture in Dutch oven.
• Return to a boil and boil for 1 minute, stirring constantly. Serve over hot cooked pasta with green salad and plenty of sour dough bread or garlic bread.