1 tablespoon vegetable oil
1 onion, diced
5 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 teaspoon paprika
1/4 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 onion, cut into 1/2 inch slices
2 cloves garlic, crushed
3 tablespoons honey
1 (4 ounce) can artichoke hearts, drained
1 (10 ounce) can shrimp, drained
1 (5 ounce) can mixed vegetables
1 (8 ounce) container dry pizza sauce
salt and pepper to taste
1/2 teaspoon paprika
1 pound fresh mushrooms, quartered
1 large tomato, sliced
Heat oil in a large nonstick skillet over medium heat. Cook onion and chicken in oil until lightly browned, about 5 minutes. Sautee in oil until golden brown, about 5 minutes. Add egg, bacon and garlic to skillet; cook over medium heat 5 minutes. Stir in sherry, basil and rosemary and saute for 5 minutes. Stir in sage and basil mixture, and cook for 5 minutes.
Add mushrooms, tomatoes, artichoke hearts and tomatoes - cook for 30 minutes. Stir together and cook for 5 minutes.
Heat vinegar/water in a large pot over medium heat. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Transfer pasta to a pyrex dish and add water to pot. Pour in mustard. Cover with aluminum foil and place under cold water to prevent sticking.
Meanwhile, heat oil in a large skillet over medium heat. Cook chicken, onion, garlic and paprika in oil until they are lightly browned, about 5 minutes on each side. Add chicken, bacon and garlic to skillet; saute for about 10 minutes or until chicken is no longer pink. Pour vinegar over all and return chicken to skillet; heat until just under medium heat. Remove chicken and spoon broth over chicken/water mixture. Add tomatoes and mushrooms to skillet and heat through.
Onion and garlic mixture is strained, and the onion mixture is thickened with honey. Transfer chicken mixture to a medium bowl.
Let stand before serving. Cover and refrigerate napkins. Wrap napkins in foil and lay flat, touching center. Serve at room temperature.
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