Recipe - Italian-Style Chicken Over Pasta

350 g Chicken breasts; bite size
pieces
1 tablespoon Extravirgin olive oil
2 tablespoon Water
1 lg Onion; finely chopped
1 Clove garlic; minced
1 lg Green pepper; minced
2 cup Zucchini; thinly cut or sliced up
3 tablespoon Dry sherry or chicken broth
15 ounce Tomato sauce
One fourth cup Fresh parsley; finely
chopped
Three fourths teaspoon Basil
One half teaspoon Thyme, fresh
One fourth teaspoon Oregano
1/8 teaspoon Pepper
1 ds Salt
8 ounce Capellini

1. In nonstick pan over med, heat chicken and oil, stirring frequently for
34 mins until chicken is white on all sides. Remove with slotted spoon
and set aside.

2. Add water to pan and stir in onions and garlic. Cook, stirring
frequently, 67 mins until onions are tender (add more water if onions
begin to stick). Add all remaining ingredients but pasta. Add the chicken
and mix well. Bring to boil, then reduce heat, cover and simmer 1316 mins
until vegetables are just tender. Add salt.

3. Meanwhile, cook capellini, drain and serve topped with chicken mixture.

Per serving:
370 calories, 6.7 fat (16% CFF)
1.2 g sat.fat, 83mg cholest.

Contributor: "100% Pleasure" N Baggett, R. Glick

Posted to Digest eatlf.v097.n302 by Cathleen catht@interlog.com on Nov
28, 1997