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Vegetable and Chicken Stir Fry

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“I got this recipe from a HomeMakers magazine published sometime in the late 70's. It was a meal enjoyed by the dancers of the National Ballet Company. I've made a few little changes over the years but absolutely love it. I serve it with some garlic bread for dipping.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a wok, cook bacon lardons (bacon sliced in 1/4" pieces), in the butter for 5 minutes over medium heat.
  2. Add diced chicken and cook stirring until no longer pink. About 8-10 minutes.
  3. Add green onion, zucchini, celery and red pepper and saute over high heat for 5 minutes.
  4. Add tomatoes, V8 juice, lemon juice, salt and pepper, tarragon and spinach, cover and cook over medium heat for about 8 minutes.
  5. Turn down heat and fold in 1 or 1 1/2 cups cheese.
  6. When melted add tabasco, sesame seeds and dijon mustard.
  7. Serve alone or with some nice crusty bread or garlic bread for dipping.

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