• Chicken With Peppers, Zucchini And Tomatoes On Angel Hair

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    • 1/2 c. sun-dry tomatoes (not oil-packed)
    • 3 Tbsp. all-purpose flour
    • 1/4 tsp salt
    • 1/4 tsp grnd red pepper
    • 1 lb chicken tenders cut 3/4" pcs
    • 1 Tbsp. extra virgin olive oil
    • 2 x garlic cloves chopped
    • 1/4 c. dry vermouth
    • 1 can diced Italian-style tomatoes - (14 1/2 ounce)
    • 2 sm zucchini sliced
    • 1 lrg red bell pepper cut thin strips
    • 1 lrg yellow bell pepper cut thin strips
    • 1 Tbsp. fresh thyme leaves (or possibly 1 tspn dry thyme leaves)
    • 1/2 c. water
    • 1/2 lb uncooked angel hair pasta


    1. Place sun-dry tomatoes in small bowl; cover with boiling water. Let tomatoes soak for 5 - 10 min or possibly till soft. Drain; cut into slivers.
    2. Combine flour, salt and red pepper in medium bowl; mix well. Add in chicken; toss till proportionately coated.
    3. Heat extra virgin olive oil in large nonstick skillet over medium-high heat. Add in chicken; cook without stirring 3 to 4 min or possibly till golden brown. Turn chicken; cook 3 min longer.
    4. Add in garlic; cook and stir 1 minute. Add in vermouth; stir to loosen skillet drippings. Add in canned tomatoes, dry tomatoes, zucchini, bell peppers, thyme and water; bring to a boil. Cover; reduce heat to low and simmer 5 min or possibly till zucchini is tender, stirring occasionally. Set aside and keep hot.
    5. Cook pasta according to package directions, omitting salt. Drain. Transfer to large serving bowl. Pour sauce over pasta; garnish with thyme sprigs, if you like.
    6. This recipe yields 6 servings.

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