Italian Chicken Stir-fry: The Best Italian Chicken Stir-fry Recipe from Cook'n

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	Italian Chicken Stir-fry

Serves: 4

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Pepperoni cut into strips rather than left in slices makes that marvelous flavor go further.

   1 pound boneless skinless chicken breast halves
   1 tablespoon vegetable oil or olive oil
   1/4 cup 1/4-inch strips thinly sliced pepperoni (about 1 ounce)
   2 cloves garlic, finely chopped
   2 large bell pepper, cut into 1-inch pieces
   1 medium onion, thinly sliced
   2 cups 1/4-inch slices zucchini (about 2 medium)
   1/4 cup dry red wine
   1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
   1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves
   1/4 teaspoon salt
   1/8 teaspoon pepper
   1 tablespoon grated Parmesan cheese

Remove excess fat from chicken; cut chicken into 2-inch pieces. Heat oil in 10-inch non-stick skillet or wok over medium-high heat. Add chicken, pepperoni and garlic; stir-fry until chicken is almost done, 3 to 4 minutes. Remove chicken mixture from skillet; keep warm. Heat remaining ingredients except cheese to boiling in skillet; stir-fry until vegetables are crisp-tender, 3 to 4 minutes. Stir in chicken; heat through. Sprinkle with cheese.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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