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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Everyone who's tried this dish has raved about it, Susan Jansen of Smyrna, Georgia comments about her quick, colorful main course. It's one I put together right in my own kitchen. Ingredients:
1 tablespoon olive oil |
3 garlic cloves, minced |
2 whole boneless, skinless chicken breasts (about 1-1/4 pounds), cut into 1-inch chunks |
1 medium zucchini, cut into chunks |
2 medium tomatoes, cut into chunks |
1 tablespoon dried basil |
2 tablespoons vinegar |
1/4 teaspoon pepper |
cooked rice or pasta |
Directions:
1. Heat oil in a skillet; saute garlic. Add chicken and cook until no longer pink; remove and keep warm. Combine zucchini, tomato, basil, vinegar and pepper, toss to coat vegetables well.
2. Add to skillet and stir-fry about 3 to 5 minutes. Return chicken to skillet and heat through. Serve immediately over rice or pasta. Yield: 4 servings.
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