Ingredients:
1 lb boneless skinless chicken breasts
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 large zucchini, cut into thin slices or julienned
1 (14 1/2 ounce) cans Italian-style diced tomatoes, undrained
1 (8 ounce) cans tomato sauce
1 teaspoon italian seasoning
2 teaspoons cornstarch
1/4 cup marsala wine
1 (12 ounce) packages pasta, of your choice cooked
Directions:
Cut chicken into thin strips and set aside.
Heat 1 tablespoon of oil in wok or large skillet.
Add garlic and zucchini; stir-fry for 2-3 minutes or until zucchini is crisp-tender.
Remove zucchini from wok.
Pour remaining 2 tablespoons oil into wok; add chicken and stir-fry 3-4 minutes or until no longer pink.
Add tomatoes, tomato sauce, Italian seasoning, and zucchini to the wok.
In a small bowl, combine the cornstarch and wine; add to the wok.
Bring mixture to a boil.
Boil one minute, stirring constantly.
Serve over hot cooked pasta.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.