ITALIAN CHICKEN STIR-FRY

1 lb. boneless, skinless chicken breasts
1 tablespoon olive or vegetable oil
1/4 cup 1/4 inch strips sliced pepperoni (about 1 ounce)
2 cloves garlic finely chopped
2 large bell peppers, cut into 1 inch squares
1 medium onion, thinly sliced
2 cups 1/4 inch slices zucchini (about 2 medium)
1/4 cup dry red wine
1 1/2 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves
1 1/2 teaspoons fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese

Cut chicken into 2 inch cubes. Heat oil in 10 inch skillet over medium-high heat. Add chicken, pepperoni, and the garlic; stir fry 3 - 4 mins. or until chicken is almost done. Remove from skillet. Keep warm. Heat remaining ingredients except cheese to boiling in skillet. Stir-fry 3-4 mins. or until vegetables are crisp tender. Stir in chicken mixture; heat through. Sprinkle with cheese.

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