 is not critical.
2. Combine all of the marinade ingredients in a bowl that is large enough to hold the chicken comfortably. Add the chicken strips and rub with the marinade, using your hands. Marinate the chicken in the refrigerator for one hour.
3. While the chicken is marinating, prepare the onion, red and yellow bell peppers, mushrooms, and garlic. Place each vegetable in a separate bowl (that's four bowls) after being prepared and set it aside.
4. Measure the two cups of chicken broth and set aside.
5. Combine the remaining ¼-cup of chicken broth with the flour and set aside.
6. Combine the diced tomatoes with the thawed sugar snap peas and set aside.
7. Measure the eight quarts of cold water into a suitable size pot, cover the pot and place over a medium heat. When the water comes to a boil add the salt and replace the lid.
1. In the skillet, heat the 2 Tbsp. of oil over a medium high heat. Add the chicken strips, and cook until the chicken is lightly browned. Reduce the heat to medium, quickly remove the chicken from the pan and set it aside.
2. Remove the browned chicken bits from the bottom of the pan by adding the 2 cups of chicken broth and scraping the bottom with a wooden spoon as the mixture comes to a simmer.
3. While stirring constantly, add the ¼ cup of chicken broth, mixed with the 3 Tbsp. of flour to the simmering chicken broth. Cook the mixture for five minutes, adjusting the taste with the Kosher salt and fresh ground black pepper. This will create a rich light brown sauce, similar to the one in the previous recipe. Remove the sauce from the pan, rinse and dry the pan, then return it to the stove over a medium heat.
4. Heat the remaining one tablespoon of oil. Sauté the onions until they just begin to brown. Add the minced garlic to the onions and cook for one minute. Now add the bell pepper strips and the mushrooms, and continue cooking until the peppers are tender, but still firm.
5. Reduce the heat to low, and gently stir in the tomatoes, sugar snap peas, and chicken. Cook the mixture for another minute or until the chicken is heated to serving temperature. Turn off the heat, but do not cover the pan.
6. Remove the lid from the pasta pot, adjust the heat to high to bring the water to an active boil. While stirring constantly, to prevent sticking, add the dried past to the rapidly boiling water. Cook the pasta until it is just tender, and drain.
7. While the pasta is still hot, return it to the pot. Gently stir in the chicken mixture. Serve immediately with plenty of fresh grated Italian hard cheese.
The next time you go to the market for chicken, remember that you are buying more than an inexpensive and delicious meal. You are buying an important piece of history.
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