Italian-style chicken over pasta

4 Servings

Ingredients

Quantity Ingredient
350 grams Chicken breasts; bite size pieces
1 tablespoon Extra-virgin olive oil
2 tablespoons Water
1 large Onion; finely chopped
1 Clove garlic; minced
1 large Green pepper; diced
2 cups Zucchini; thinly sliced
3 tablespoons Dry sherry or chicken broth
15 ounces Tomato sauce
¼ cup Fresh parsley; finely chopped
¾ teaspoon Basil
½ teaspoon Thyme, fresh
¼ teaspoon Oregano
⅛ teaspoon Pepper
1 dash Salt
8 ounces Capellini

Directions

1. In nonstick pan over med, heat chicken and oil, stirring frequently for 3-4 mins until chicken is white on all sides. Remove with slotted spoon and set aside.

2. Add water to pan and stir in onions and garlic. Cook, stirring frequently, 6-7 mins until onions are tender (add more water if onions begin to stick). Add all remaining ingredients but pasta. Add the chicken and mix well. Bring to boil, then reduce heat, cover and simmer 13-16 mins until vegetables are just tender. Add salt.

3. Meanwhile, cook capellini, drain and server topped with chicken mixture.

~~~~~~~~~~~~~~~~~~~~~~~~~~ Per serving: 370 calories, 6.7 fat (16% CFF) 1⅕ g sat.fat, 83mg cholest.

Contributor: "100% Pleasure" N Baggett, R. Glick

Related recipes