Makes 6 servings
|1/2||cup sun-dried tomatoes (not oil-packed)|
|3||tablespoons all-purpose flour|
|1/4||teaspoon ground red pepper|
|1||pound chicken tenders, cut into 3/4-inch pieces|
|1||tablespoon olive oil|
|2||cloves garlic, minced|
|1/4||cup dry vermouth|
|1||can (about 14 ounces) diced Italian-style tomatoes|
|2||small zucchini, sliced|
|1||large red bell pepper, cut into thin strips|
|1||large yellow bell pepper, cut into thin strips|
|1||tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves|
|1/2||pound uncooked angel hair pasta|
- Place sun-dried tomatoes in small bowl; cover with boiling water. Let tomatoes soak for 5 to 10 minutes or until soft. Drain; cut into slivers.
- Combine flour, salt and red pepper in medium bowl; mix well. Add chicken; toss until evenly coated. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken; cook without stirring 3 to 4 minutes or until golden. Turn chicken; cook 3 minutes longer.
- Add garlic; cook and stir 1 minute. Add vermouth; stir to loosen skillet drippings. Add canned tomatoes, dried tomatoes, zucchini, bell peppers, thyme and water; bring to a boil. Cover; reduce heat to low and simmer 5 minutes or until zucchini is tender, stirring occasionally. Set aside and keep warm.
- Cook pasta according to package directions, omitting salt. Drain. Transfer to large serving bowl. Pour sauce over pasta; garnish with thyme sprigs, if desired.
|Serving Size:||1/6 of total recipe|
|Calories from Fat||17 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
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