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

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