Recipes from the Heart, great for the Tummy!
Confetti Chicken Pasta
(Recipe from Hawaii Tribune-Herald; Author: Jeanne Hosaka; submitted here by Lorraine O.)
1-1/2 lbs. Boneless, Skinless Chicken thighs, cut in strips
1 Tbsp. + 1/2 cup olive oil, divided
4 cloves garlic, minced, divided
2 tsp. salt, divided
1/4 tsp. pepper
1/2 cup sherry
1 sweet onion, diced
1 zucchini, diced
1 yellow bell pepper, diced
1 can (14.5 oz.) diced tomatoes, drained
1 Tbsp. lemon juice
1 Tbsp. Worcestershire Sauce
1/2 cup chopped fresh basil, divided
1/2 cup shredded parmesan cheese
1 lb. Vermicelli Noodles, cooked according to package directions
In large fry pan over medium high heat, place 1 Tbsp olive oil and 1 clove of the minced garlic. Sprinkle chicken with 1 tsp. of the salt and pepper, and add to pan. Cook about 10 minutes or until pink is almost gone.
Add Sherry, onion and zucchini, and stir fry 1 minute. Add bell pepper and tomatoes, stirring. Stir in remaining 1/2 cup olive oil, lemon juice, Worcestershire sauce, remaining 1 tsp. salt and remaining minced garlic. Add 1/4 cup of the basil, remove from heat and stir mixture in cooked noodles. Add parmesan cheese and toss to mix well. Remove to large serving bowl and sprinkle with remaining 1/4 cup basil.
Makes 8 servings.