Italian Chicken Skillet
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 440 115 13g 430mg 49g 36g 120mg


INGREDIENTS:
8 ounces uncooked linguine, fettuccine or vermicelli 1 tablespoon olive or vegetable oil 4 boneless, skinless chicken breast halves (about 1 pound)
2 cloves garlic, finely chopped 1/4 cup 1/4-inch strips sliced pepperoni (about 1 ounce) 1/4 cup dry red wine, nonalcoholic red wine or chicken broth
1-1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves 1-1/2 teaspoons chopped fresh or 1/4 teaspoon dried rosemary leaves 1/4 teaspoon salt
1/8 teaspoon pepper 1 medium zucchini, sliced (2 cups) 2 large bell peppers, cut into 1-inch squares
1 medium onion, thinly sliced 1 tablespoon grated Parmesan cheese



1 Cook and drain linguine as directed on package. While linguine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 15 to 20 minutes, turning chicken once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
2 Heat remaining ingredients except cheese to boiling in same skillet. Cook 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender. Stir in linguine; cook until hot. Serve chicken over linguine mixture. Sprinkle with cheese.

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