1 lb Boneless, skinless chicken
-breasts 1 tb Olive or vegetable oil
1/4 c 1/4-inch strips sliced
-pepperoni (about 1 ounce) 2 Clove garlic, finely
-chopped 2 lg Bell peppers, cut into
-l-inch squares 1 md Onion, thinly sliced
2 c L/4 inch slices zucchini
-(about 2 medium) 1/4 c Dry red wine
1 1/2 ts Chopped fresh or
1/2 ts Dried thyme leaves
1 1/2 ts Chopped fresh or
-l/2 teaspoon dried -rosemary leaves 1/4 ts Salt
1/8 ts Pepper
1 tb 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