The Word: CHICKEN & MUSHROOMS WITH THIN LINGUINI

Serves 2
recipe: Saroya Ransom


You can sustitute Tofu or your favorite firm white fish. It is also a great way to use leftovers from a whole backed or rotisserie chicken.

1 whole boneless Chicken Breast cut into 2" pieces (or 1 1/2 Cups cooked Chicken Breast pieces)
5 Baby Portobella Mushrooms, sliced thin (approx 1/4")
1/2 cup Vidalia Onion, coursely chopped
2 ripe Plum Tomatos, coursely chopped
2 tsp minced fresh Oregano (1/2 tsp, if dried)
1 tbsp finely chopped fresh Basil (1 tsp, if dried)
1/4 Cup and 1 tbsp Extra Virgin Olive oil
1 tbsp each: olive oil, good quality Balsamic Vinegar (I prefer Modenaceti), Kikkoman Soy Sauce, Kikkoman Roasted Garlic Teriyaki Sauce
2 cups cooked Thin Linguini
Parmesan Cheese (to personal taste)
Salt & Pepper (to personal taste)
2 tbsp Corn oil for saute

Place 1 tbsp olive oil, vinegar and Kikkoman sauces in a medium size bowl. Toss chicken until coated with mixture. Add salt and pepper to your taste. Let chicken marinate for 30 minutes.

In large saute pan, add 1 tbsp corn oil and cook chicken at medium heat for 5 minutes or until just done and set aside.

Add 1 tbsp corn oil to pan and saute mushrooms and onion for1 minute then add tomato and herbs. Salt and pepper to taste and saute for 2 more minutes. Add chicken and 1/4 cup olive oil. Lower heat to LOW and cook for an additional 4-5 minutes.

Serve on a bed of Linguini and top with Parmesan Cheese.


Remember, when things get down...the only way left to go is up!! :-)

- Your Good Samritan