Italian Chicken Stir-Fry
poultry
1 lb boneless, skinless chicken breasts
1 tablespoon olive or vegetable oil
1/4 cup 1/4-inch strips sliced pepperoni (a; bout 1 ounce)
2 clove garlic, finely chopped
2 large bell peppers, cut into l-inch squar; es
1 medium onion, thinly sliced
2 cup l/4 inch slices zucchini (about 2 m; edium)
1/4 cup dry red wine
1 1/2 teaspoon chopped fresh or
1/2 teaspoon dried thyme leaves
1 1/2 teaspoon chopped fresh or l/2 teaspoon dried; rosemary leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated parmesan cheese
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
Yield: 1 servings
