Chicken Zucchini
Ingredients
2 Tbsp. extra-virgin olive oil, divided
3 garlic cloves, minced
3 skinless, boneless chicken breasts, cut into thin strips
ground black pepper to taste
1 small red bell pepper, cut into thin strips
1 small green bell pepper cut into
thin strips
1 small yellow bell pepper, cut into thin strips
1 medium onion cut into thin strips
16 oz. tomato sauce
16 oz. zucchini in tomato sauce
1 lb. linguine, cooked
1/2 C. grated parmesan cheese
Cooking Instructions
Heat 1 Tbls. oil in pan large enough for stir-frying. Add garlic, chicken strips and black pepper; stir-fry until chicken is light brown and crisp. Remove chicken from pan; set aside. Add remaining 1 Tbls. oil in same pan. Add bell peppers and onion. Stir-fry until onion starts to turn translucent. Turn down heat. Stir in chicken strips, tomato sauce and zucchini in tomato sauce. Simmer for 10 minutes. Place cooked linguine in a 2-quart casserole dish; pour chicken mixture over linguine. Sprinkle cheese on top. Bake in a preheated 350 oven for 10 to 15 minutes or until heated through.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)