4 - 6 Chicken breasts, cut into bite size pieces 1 tablespoon of extra-virgin olive oil 2 tablespoons of water 1 large Onion, finely chopped 1 Clove garlic, minced 1 large Green pepper, diced 2 cups of zucchini, thinly sliced 3 tablespoons of dry sherry or chicken broth 15 ounces of tomato sauce 1/4 cup of fresh parsley, finely chopped 3/4 teaspoon of basil 1/2 teaspoon of Thyme, fresh 1/4 teaspoon of Oregano 1/8 teaspoon of pepper 1 dash Salt 8 ounces of Capellini
In nonstick pan over med, heat chicken and oil, stirring frequently for 3-4 minutes until chicken is white on all sides. Remove with slotted spoon and set aside. Add water to pan and stir in onions and garlic. Cook, stirring frequently, 6-7 minutes 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 minutes until vegetables are just tender. Add salt. Meanwhile, cook capellini, drain and serve topped with chicken mixture. Serving size 4
Per serving: 370 calories, 6.7 fat (16% CFF) 1.2 g sat.fat, 83mg cholest. Contributor: "100% Pleasure" N Baggett, R. Glick Posted to Digest eat-lf.v097.n302 by Cathleen <catht@interlog.com> on Nov 28, 1997
