Name: Italian Chicken Stir-Fry
Ingredients: 1 lb Boneless, skinless chicken breasts; 1 tb Olive or vegetable oil; 1/4 c 1/4-inch strips sliced pepperoni (about 1 ounce); 2 Clove garlic, finely chopped; 2 lg Bell peppers, cut into l-inch squares; 1 md Onion, thinly sliced; 2 c L/4 inch slices zucchini (about 2 medium); 1/4 c Dry red wine; 1 1/2 ts Chopped fresh or; 1/2 ts Dried thyme leaves; 1 1/2 ts Chopped fresh or l/2 teaspoon dried rosemary leaves; 1/4 ts Salt; 1/8 ts Pepper; 1 tb Grated Parmesan cheese

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Italian	Poultry, Italian	1	Servings

INGREDIENTS

1	lb	Boneless, skinless chicken breasts
1	tb	Olive or vegetable oil
1/4	c	1/4-inch strips sliced pepperoni (about 1 ounce)
2		Clove garlic, finely chopped
2	lg	Bell peppers, cut into l-inch squares
1	md	Onion, thinly sliced
2	c	L/4 inch slices zucchini (about 2 medium)
1/4	c	Dry red wine
1 1/2	ts	Chopped fresh or
1/2	ts	Dried thyme leaves
1 1/2	ts	Chopped fresh or l/2 teaspoon dried rosemary leaves
1/4	ts	Salt
1/8	ts	Pepper
1	tb	Grated Parmesan cheese

INSTRUCTIONS

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 to 4 minutes or
until chicken is almost done. Remove from skillet; keep warm.
Heat remaining ingredients except cheese to boiling in skillet. Stir-fry 3
to 4 minutes or until vegetables are crisp tender. Stir in chicken mixture;
heat through. Sprinkle with cheese. 4 servings.
Nutrition Information Per Serving 1 serving Percent of U.S. RDA
Calories        240     Protein 46% Protein, 9 30 Vitamin A 12%
Carbohydrate, g 9       Vitamin C
53% Fat, g 9 Thiamin 12% Cholesterol, mg 65
Riboflavin      10% Sodium, mg 330 Niacin 64% Potassium, mg 610 Calcium
6% Iron 12%
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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