2 tablespoons olive oil
1 teaspoon dry mustard
1 teaspoon salt
1/3 teaspoon paprika
1 cup diced onion
1 1/2 cups sliced fresh mushrooms
1 cup chopped celery
1 cup fresh mushrooms
1 cup chopped zucchini
1 cup chopped green bell peppers
1 cup chopped red bell peppers
1 cup fresh mushrooms
Heat olive oil in large skillet over medium heat. Cream together dry mustard and salt; stir into oil. Saute onion and mushrooms until tender. Stir in celery and mushrooms, then stir in bell peppers, red peppers and mushrooms. Pour the mixture into the skillet, and reduce heat to medium-low. Sprinkle the mushrooms with olive oil and season with additional mustard and salt.
Cover pan with aluminum foil and bake at 350 degrees for 1 1/2 hours or until chicken juices run clear.
Remove foil and cook on grill/platter for 30 minutes, or until chicken juices run clear. Season with paprika. Pour tomato juice over chicken, and sprinkle with pasta and mushrooms. Cover, and cook 15 minutes. Remove foil and cook an additional 15 minutes, or until chicken is cooked through and juices run clear.