Italian-Style Chicken over Pasta
| Yield: | 4 Servings |
| Categories: | Low-Fat, Mexican |
| 350 | g | Chicken breasts; bite size pieces |
| 1 | tb | Extra-virgin olive oil |
| 2 | tb | Water |
| 1 | lg | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| 1 | lg | Green pepper; diced |
| 2 | c | Zucchini; thinly sliced |
| 3 | tb | Dry sherry or chicken broth |
| 15 | oz | Tomato sauce |
| 1/4 | c | Fresh parsley; finely chopped |
| 3/4 | ts | Basil |
| 1/2 | ts | Thyme, fresh |
| 1/4 | ts | Oregano |
| 1/8 | ts | Pepper |
| 1 | ds | Salt |
| 8 | oz | Capellini |
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