FEEDS: 4-5

WHAT YOU’LL NEED:

• 3 boneless, skinless chicken breasts, sliced thin
• 1/2 t. garlic powder
• salt and pepper
• 2-3 T. olive oil
• 4 cloves fresh crushed garlic
• 1 medium onion, sliced
• 2 small zucchini, sliced
• 1 green pepper, chopped
• 15 oz. jar tomato sauce
• 12 oz. pasta
• 1/3 C. grated parmesan cheese

LET'S COOK

Mix the sliced chicken, garlic powder and some salt and pepper and olive oil in a bowl. Heat a saute pan over a medium high burner, drop in the chicken, toss and cook just until the chicken is almost done.

Stir in the crushed garlic and cook just another minute or so to finish cooking the chicken. Remove the cooked chicken to a plate and reserve.

Place the pasta in a pot of boiling salted water and cook just until el dente.

With the saute pan back on the burner, add the zucchini, onion and pepper, toss and cook until the vegetables are just cooked and have taken on some color. Add the chicken and any juices back to the pan. Now add the sauce to the pan.

When the pasta is cooked, drain it and also add it to the pan. Stir in the parmesan cheese well, plate and serve.

This dish looks and tastes great when ringed with steamed broccoli buds.

MORE IDEAS:

The addition of 1 tablespoon of balsamic vinegar will bolster the sauce.

Also consider adding a few sliced mushrooms to the vegetable mix for additional flavor and color.