1 1/2 lbs. chicken breast, boneless cut in finger-size strips
1 c. (plus) sliced mushrooms
3/4 c. cubed red, yellow and green bell peppers
1/4 onion, chopped
1 garlic clove, chopped

Saute veggies in large skillet with approximately: 2 tbsp. butter (I use sweet) 1 tbsp. Mrs. Dash table blend 1/8 tsp. black pepper Pinch red pepper 1/8 tsp. cumin Chopped basil and parsley

Add: 2 tbsp. Grey Poupon Dijon mustard

Bring to low boil quickly; return heat to medium.

Add chicken, stirring to coat, and cook evenly. Done in 5 minutes. Cover, turn off heat and let sit for 10 minutes. Boil curly macaroni (1 pound). In the last 2 minutes, add a 10-ounce package frozen broccoli floweretts. Drain in colander. Serve chicken over pasta. Top with grated Romano cheese.