6 ounces uncooked linguine noodles
1 pound boneless skinless chicken breasts
4 cups frozen stir-fry vegetable mix (about 1 pound)
1/2 pound sliced fresh mushrooms
3/4 cup cultured buttermilk
1/4 cup plain or vanilla yogurt
1-4 tablespoons honey (optional)
3 tablespoons Dijon mustard, country or coarse ground
2 teaspoons dried basil (3 tablespoons chopped fresh)
1/4 teaspoon salt and pepper, or to taste
Cook linguine according to package directions. Drain, rinse and drain.
Slice chicken into thin slices (partially freezing chicken makes it easier to slice). Place in wok or
fry pan with 2-3 tablespoons water (or chicken broth). Stir-fry on high heat until chicken is no
longer pink (about 4-6 minutes). Add mushrooms and frozen vegetables, continue to stir-fry 3-4
minutes longer or until vegetables are crisp-tender.
Combine buttermilk, yogurt, honey, mustard, basil, and whisk to blend ingredients. Pour sauce
over chicken and vegetable mix, salt and pepper to taste, heat through. Serve stir-fry and sauce
over cooked warm linguine.