Italian Chicken Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Italian | Italian, Poultry | 1 | Servings |
INGREDIENTS
| 1 | lb | Boneless, skinless chicken |
| breasts | ||
| 1 | T | Olive or vegetable oil |
| 1/4 | c | 1/4-inch strips sliced |
| pepperoni about 1 ounce | ||
| 2 | Clove garlic, finely | |
| chopped | ||
| 2 | Bell peppers, cut into | |
| l-inch squares | ||
| 1 | Onion, thinly sliced | |
| 2 | c | L/4 inch slices zucchini |
| about 2 medium | ||
| 1/4 | c | Dry red wine |
| 1 1/2 | t | Chopped fresh or |
| 1/2 | t | Dried thyme leaves |
| 1 1/2 | t | Chopped fresh or |
| l/2 teaspoon dried | ||
| rosemary leaves | ||
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 812
Calories From Fat: 169
Total Fat: 18.8g
Cholesterol: 296.8mg
Sodium: 3021.2mg
Potassium: 2204.1mg
Carbohydrates: 26.9g
Fiber: 11.4g
Sugar: 7.2g
Protein: 128.5g