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Chicken With Peppers, Zucchini And Tomatoes On Angel Hair

Ingredients: 

1/2 cup sun-dried tomatoes (not oil-packed)
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound chicken tenders cut 3/4 pieces
1 tablespoon olive oil
2 garlic cloves minced
1/4 cup dry vermouth
1 can diced Italian-style tomatoes - (14 1/2 oz)
2 small zucchini sliced
1 large red bell pepper cut thin strips
1 large yellow bell pepper cut thin strips
1 tablespoon fresh thyme leaves
= (or 1 tspn dried thyme leaves)
1/2 cup water
1/2 pound uncooked angel hair pasta

Yield: 

6 Servings

Method: 

Place sun-dried tomatoes in small bowl; cover with boiling water. Let tomatoes soak for 5 to 10 minutes or until soft. Drain; cut into slivers.

Combine flour, salt and red pepper in medium bowl; mix well. Add chicken; toss until evenly coated.

Heat olive oil in large nonstick skillet over medium-high heat. Add chicken; cook without stirring 3 to 4 minutes or until golden. Turn chicken; cook 3 minutes longer.

Add garlic; cook and stir 1 minute. Add vermouth; stir to loosen skillet drippings. Add canned tomatoes, dried tomatoes, zucchini, bell peppers, thyme and water; bring to a boil. Cover; reduce heat to low and simmer 5 minutes or until zucchini is tender, stirring occasionally. Set aside and keep warm.

Cook pasta according to package directions, omitting salt. Drain. Transfer to large serving bowl. Pour sauce over pasta; garnish with thyme sprigs, if desired.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Starch, 2 Meat, 2 Vegetable.

Nutrition Facts: Calories 312; Calories from fat 17%; Total Fat 6g; Saturated Fat 1g; Protein 25g; Carbohydrates 37g; Cholesterol 89mg; Sodium 300mg; Dietary Fiber 3g.