Ingredients
- 2 clove garlic
- 2 bell peppers
- 2 l
- 1/4 c dry wine (red)
- 1 tb olive
- 1 tb parmesan cheese (grated)
- 2 teaspoon rosemary leaves (dried)
- 1/2 ts thyme leaves (dried)
- 1/4 ts salt
- 1/8 ts pepper
- 4 slices zucchini
- 1 slice onion
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
