ITALIAN PASTA STIR-FRY
8 oz. linguine, cooked
1 medium zucchini, sliced
1 medium onion, chopped
2 medium tomatoes, peeled, seeded and chopped
1/4 cup fresh parsley
2 tbsp. olive oil
2 large garlic cloves, pressed
1 tsp. dried basil
1 tsp. dried oregano
1/8 tsp. salt
1/8 tsp. ground black pepper
1/4 cup grated Parmesan cheese
4 boneless, skinless, chicken breasts halves - cubed
Italian salad dressing - bottled
Marinade cubed chicken in Italian dressing at least 30 minutes
Cook pasta according to package directions. Keep warm. Drain marinade from chicken and discard. Heat 1 tbsp. olive oil in skillet. Stir-fry chicken until no longer pink. Remove from skillet and keep warm. Add 1 tbsp. olive oil to skillet. Stir-fry garlic 15 seconds. Add zucchini and onion. Stir-fry 2-3 minutes, until crisp tender. Add tomatoes, parsley, seasonings and cooked chicken to skillet. Gently stir 1-2 minutes until thoroughly heated. Remove from heat. Stir in warm pasta and Parmesan cheese. Serve immediately.
Yield: 6 servings
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