Recipe - Italian Chicken Stir-Fry

1 pound Boneless, skinless chicken
breasts
1 tablespoon Olive or vegetable oil
One fourth cup 1/4inch strips cut or sliced up
pepperoni (about 1 ounce)
2 Clove garlic, finely
chopped
2 lg Bell peppers, cut into
linch squares
1 md Onion, thinly cut or sliced up
2 cup L/4 inch slices zucchini
(about 2 medium)
One fourth cup Dry red wine
1 One half teaspoon Chopped fresh or
One half teaspoon Dried thyme leaves
1 One half teaspoon Chopped fresh or
l/2 teaspoon dried
rosemary leaves
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Grated Parmesan cheese

Cut chicken into 2inch cubes. Heat oil in 10inch skillet over mediumhigh
heat. Add chicken, pepperoni and the garlic; stirfry 3 to 4 minutes or
until chicken is almost done. Remove from skillet; keep warm.

Heat remaining ingredients except cheese to boiling in skillet. Stirfry 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini