| 10 | oz | Boneless skinless chicken breasts (two fillets); sliced |
| 5 | tb | Sun-dried tomato mustard sauce; see recipe |
| 1 | ts | Porcini mushrooms; powdered |
| 1 | c | Hot water |
| 1/2 | c | Red bell pepper; strips |
| 1 | pn | Dried thyme |
| | Orange rind; to taste |
| 2 | tb | Slivered almonds; optional |
| 1 | ts | Potato starch; or cornstarch |
| 8 | oz | Cooked noodles |
| 2 | | Sprigs lemon basil; aromatic garnish |
| | SUN-DRIED TOMATO MUSTARD SAUCE: |
| 4 | tb | Mustard; peppercorn, (white vinegar) |
| 1 | tb | Tomato sauce; (canned) |
| | Sun-dried tomato Splash?; see pantry |
| 1/4 | ts | Ground coriander |
| 1/4 | tb | Paprika |
| 1 | pn | Turmeric |
| 1/8 | ts | Garlic; puree |
