| 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
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”