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.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)