Ingredients
- 2 clove garlic
- 2 bell peppers
- 2 l
- 60 ml dry wine (red)
- 14 gr olive
- 5 gr parmesan cheese (grated)
- 2 gr rosemary leaves (dried)
- 1 gr thyme leaves (dried)
- 1 gr salt
- 1 gr pepper
- 4 slices zucchini
- 1 slice onion
Cut chicken into 5 cm cubes. Heat oil in 25 cm 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
