Chicken zucchini
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Extra-virgin olive oil, |
| Divided | ||
| 3 | Garlic cloves, minced | |
| 3 | Skinless, boneless chicken breast cut into thin strips | |
| Ground black pepper to taste | ||
| 1 | small | Red bell pepper cut into thin strips |
| 1 | small | Green bell pepper cut into thin strips |
| 1 | small | Yellow bell pepper cut into thin strips |
| 1 | medium | Onion cut into thin strips |
| 16 | ounces | Tomato sauce |
| 16 | ounces | Zucchini in tomato sauce |
| 1 | pounds | Linguine, cooked |
| ½ | cup | Grated parmesan cheese |
Directions
Heat 1 tablespoon oil in pan large enough for stir-frying. Add garlic, chicken strips and black pepper; stir-fry until chicken is light brown and crisp. Remove chicken from pan; set aside.
Add remaining 1 tablespoon oil in same pan. Add bell peppers and onion. Stir-fry until onion starts to turn translucent. Turn down heat. Stir in chicken strips, tomato sauce and zucchini in tomato sauce. Simmer 10 minutes.
Place cooked linguine in 2 quart casserole dish; pour chicken mixture over linguine. Sprinkle cheese on top. Bake in a preheated 350 degree oven 10 to 15 minutes or until heated through.
Note: To heat in the microwave instead of the oven, cover with plastic wrap, folding back one corner to vent. Microwave on High power 2 to 5 minutes. Jacqueline Schmith Belleville Submitted By DOROTHY THOMPSON On 05-09-95