| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Tasteofhome |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; minced |
| 2 |
|
Whole boneless skinless chicken breasts; 1" chunks |
| 1 |
md |
Zucchini; chunks |
| 2 |
md |
Tomatoes; chunks |
| 1 |
tb |
Dried basil |
| 2 |
tb |
Vinegar |
| 1/4 |
ts |
Pepper |
|
|
Cooked rice or pasta |
INSTRUCTIONS
Heat oil in a skillet; saute garlic. Add chicken and cook until no
longer pink; remove and keep warm. Combin zucchini, tomato, basil,
and vinegar; toss to coat vegetables well. Add to skillet and
stir-fry about 3-5 minutes. Return chicken to skillet and heat
through. Serve over rice or pasta.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: Susan Jansen, Taste of Home, Feb/Mar 93
Converted by MM_Buster v2.0l.
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