350 g Chicken breasts, bite size pieces
1 tbsp Extra-virgin olive oil
2 tbsp Water
1 large Onion, finely chopped
1 Clove garlic, minced
1 large Green pepper, diced
2 cup Zucchini, thinly sliced
3 tbsp Dry sherry or chicken broth
15 oz Tomato sauce
1/4 cup Fresh parsley, finely chopped
3/4 tsp Basil
1/2 tsp Thyme, fresh
1/4 tsp Oregano
1/8 tsp Pepper
1 dash Salt
8 oz Capellini
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1. In nonstick pan over med, heat chicken and oil, stirring frequently for 3-4 mins until chicken is white on all sides. Remove with slotted spoon and set aside.
2. Add water to pan and stir in onions and garlic. Cook, stirring frequently, 6-7 mins until onions are tender (add more water if onions begin to stick). Add all remaining ingredients but pasta. Add the chicken and mix well. Bring to boil, then reduce heat, cover and simmer 13-16 mins until vegetables are just tender. Add salt.
3. Meanwhile, cook capellini, drain and serve topped with chicken mixture. |
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