Ingredients

• 1 ½ cups fresh mushrooms, thinly sliced
• 1 cup julienned sweet red pepper
• 1 cup julienned sweet yellow pepper
• ½ cup green onions, sliced
• 2 cloves garlic, minced
• 2 ¾ cups canned chicken broth
• 1 tablespoon lemon juice
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon cornstarch
• ¼ cup canned chicken broth
• Hot cooked pasta, drained

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 and bring to a boil, pour over chicken. Add more olive oil to Dutch oven heat until hot. Add more 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. Served over hot cooked pasta with green salad and plenty of sour dough bread or garlic bread.