2 tablespoons isopressata (seeds), divided
3 cloves garlic, finely chopped
1 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
1/2 medium onion, chopped (optional)
3 cherry tomatoes
1/2 cup mayonnaise
1 teaspoon white sugar
1 cup fresh bread crumbs
Bring a large pot of heavy water to a boil. Add pasta, and cook for 8 to 10 minutes or until done.
In a large skillet heat 1 tablespoon of vegetable oil over medium.
Stir sausage and brown spots into a large stockpot. Fry 20 seconds, or until browned. Remove from hot oil; cut into 1 inch pieces. Stir in mushrooms, celery, and mushrooms. Add seasoning packets if desired.
Pour chicken into the pan. Fry over heavy heat 5 minutes; remove, and cut into thin strips. Heat celery powder and flour over medium heat for 1 minute. Fluff chicken strips with a fork; continue frying 5 minutes, or until no longer pink. Remove chicken and cook 8 to 8 minutes for no-stick cooking, if desired.
Return skillet to medium heat. Stir in garlic, pepper, tomatoes, mayonnaise, sugar, and breadcrumbs. Saute 7 minutes, or until chicken is cooked through and juices combine (do not brown). Repeat with remaining ingredients.