Chicken with Peppers, Zucchini and Tomatoes on Angel Hair
the Editors of Publications International, Ltd.
Yield
Makes 6 servings
Ingredients
1/2 | cup sun-dried tomatoes (not oil-packed) |
3 | tablespoons all-purpose flour |
1/4 | teaspoon salt |
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 | cup water |
1/2 | pound uncooked angel hair pasta |
Preparation
- 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.
Nutritional Information
Serving Size: | 1/6 of total recipe |
Sodium | 300 mg |
Protein | 25 g |
Fiber | 3 g |
Carbohydrate | 37 g |
Cholesterol | 89 mg |
Saturated Fat | 1 g |
Total Fat | 6 g |
Calories from Fat | 17 % |
Calories | 312 |
Dietary Exchange
Vegetable | 2 |
Starch | 2 |
Meat | 2 |
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