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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick, great tasting meal for a weeknight. Serve this over your favorite pasta. Ingredients:
1 lb boneless skinless chicken breast |
3 tablespoons olive oil, divided |
3 cloves garlic, minced |
1 large zucchini, cut into thin slices or julienned |
1 (14 1/2 ounce) can italian-style diced tomatoes, undrained |
1 (8 ounce) can tomato sauce |
1 teaspoon italian seasoning |
2 teaspoons cornstarch |
1/4 cup marsala wine |
1 (12 ounce) package pasta, of your choice cooked |
Directions:
1. Cut chicken into thin strips and set aside.
2. Heat 1 tablespoon of oil in wok or large skillet.
3. Add garlic and zucchini; stir-fry for 2-3 minutes or until zucchini is crisp-tender.
4. Remove zucchini from wok.
5. Pour remaining 2 tablespoons oil into wok; add chicken and stir-fry 3-4 minutes or until no longer pink.
6. Add tomatoes, tomato sauce, Italian seasoning, and zucchini to the wok.
7. In a small bowl, combine the cornstarch and wine; add to the wok.
8. Bring mixture to a boil.
9. Boil one minute, stirring constantly.
10. Serve over hot cooked pasta.
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